Thai Spicy Duck Salad Recipe

Recipe By Slurrp

Thai Spicy Duck Salad is a refreshing and flavorful dish that combines tender slices of roasted duck with a zesty dressing and a variety of crisp vegetables. The duck is marinated in a blend of Thai spices and then roasted until golden and juicy. The salad is then assembled with a mix of fresh herbs, cucumber, red onion, and cherry tomatoes. The dressing, made with lime juice, fish sauce, and chili, adds a tangy and spicy kick to the dish. This salad is perfect for a light and satisfying meal.

4.9
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45minstotal
45m.total
Thai Spicy Duck Salad
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ingredients serve

Ingredients for Thai Spicy Duck Salad Recipe

  • 1/2 Duck Breasts
  • 1/4 tablespoon Thai Spice Blend
  • As required Salt And Pepper, To Taste
  • 1/4 Cucumber, Thinly Sliced
  • 0.13 Ed Onion, Thinly Sliced
  • 1/4 cup Cherry Tomatoes, Halved
  • as needed Fresh Herbs, Chopped
  • 1/2 Juice Limes
  • 1/2 tablespoon Fish Sauce
  • 1/4 teaspoon Sugar
  • 0.38 Chilies, Finely Chopped

Directions: Thai Spicy Duck Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.In a small bowl, combine the Thai spices, salt, and pepper. Rub the mixture all over the duck.
  • STEP 3.Place the duck on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the skin is crispy and the meat is cooked through.
  • STEP 4.Remove the duck from the oven and let it rest for a few minutes. Then, thinly slice the duck breast.
  • STEP 5.In a large bowl, combine the sliced duck, cucumber, red onion, cherry tomatoes, and fresh herbs.
  • STEP 6.In a separate small bowl, whisk together the lime juice, fish sauce, sugar, and chili. Adjust the seasoning to taste.
  • STEP 7.Pour the dressing over the salad and toss gently to combine.
  • STEP 8.Serve the Thai Spicy Duck Salad immediately and enjoy!

Cooking Tips

  • Make sure to pat the duck dry before applying the spice rub to ensure a crispy skin.
  • For extra flavor, you can marinate the duck in the spice rub for a few hours or overnight before roasting.
  • Feel free to adjust the amount of chili in the dressing according to your spice preference.

Storage and Serving

  • This salad is best served fresh and should be enjoyed immediately.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving leftovers, allow the salad to come to room temperature and give it a gentle toss to refresh the flavors.
Nutrition
value
296
calories per serving
16 g Fat27 g Protein11 g Carbs5 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    27g
  • Carbs
    11g
  • Fiber
    5g

MacroNutrients

  • Carbs
    11g
  • Protein
    27g
  • Fiber
    5g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    86mg
  • Iron
    8mg
  • Vitamin A
    982mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    74mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    27mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    132mg
  • Manganese
    1mg
  • Phosphorus
    394mg
  • Selenium
    31mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp