ASIAN DUCK SALAD
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Try something a little different with this Asian duck salad, served on homemade rice paper puffs.

Asian duck salad on crispy rice paper puffs.

Did you know that rice paper expands into giant crisps when fried in a little oil? It’s pretty fun to watch! The resulting crisps make great edible salad bowls.

The salad itself consists of fresh veggies, stir fried spring onions and cannellini beans, tossed with a flavoursome dressing.

Shredded roast duck makes a great addition, though if duck doesn’t take your fancy, boneless chicken thighs are a great option. 

Pile the salad onto the rice paper crisps and finish with a sprinkle of cashews. 

 

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Asian duck salad on crispy rice paper puffs.

ASIAN DUCK SALAD

Keyword: CHICKEN, MAIN MEALS
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

Try something a little different with this Asian duck salad. Pile onto homemade rice paper puffs and top with roasted cashews.

QUICK PRINT

Ingredients

RICE PAPER CRISPS

  • 8 rice paper wrappers (22cm / 9in)
  • 1/3 cup peanut or rice bran oil (80ml)

DUCK

  • 2 large pre-cooked duck breasts (280g / 10oz)

SALAD

  • 100 g snow pea shoots (3.5oz)
  • 1 large carrot
  • 1 red chilli (optional)
  • 1 bunch spring onions
  • 2 cloves garlic
  • 400 g can cannellini beans, drained and rinsed (14oz)
  • 60 g baby spinach/kale (2.1oz)
  • 1/2 cup roasted, salted cashews (75g)

DRESSING

  • 2 1/2 Tbsp lime juice
  • 1 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 2 tsp fish sauce
  • 2 tsp peanut oil
  • 2 tsp sesame oil
  • 1 tsp freshly grated ginger

Instructions

  1. Preheat oven to 170ºC (340ºF) fan bake. 

  2. MAKE RICE PAPER CRISPS

    Heat oil in a small frying pan on medium-high (oil layer should be about 5mm high - adjust quantity if needed). It is hot enough when the end of a rice paper wrapper puffs up when dipped in the oil. Carefully lower a wrapper into the oil - it should puff up immediately. Remove from pan and drain on paper towels. Repeat with remaining rice paper. Season cooked wrappers with a little salt.

  3. COOK DUCK

    Place duck, skin side up, in a roasting dish. Pour any juices from the bag over the duck. Roast for 15 minutes, until heated through.

  4. PREPARE SALAD AND DRESSING

    Meanwhile, cut snow pea shoots in half. Grate or julienne carrot. Finely slice chilli (discard seeds), if using. Cut spring onions into 4cm / 1.5in long pieces. Crush garlic.

  5. Place all dressing ingredients in a jar and shake until well combined. Season to taste with salt and pepper.

  6. Heat a large frying pan on medium-high. Add roasted duck, skin-side down, and cook for a couple of minutes, until skin is crisp. Place on a board (skin-side up) and leave to rest for 5 minutes. In the meantime, add garlic and spring onions to pan and cook until lightly charred and tender.

  7. Toss pea shoots, carrot, chilli, spring onions and garlic, beans and spinach/kale together with dressing. Roughly slice duck.

  8. SERVE

    Pile salad onto rice paper crisps and top with duck and cashews. Serve immediately.

Recipe Notes

WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce and make sure fish sauce is gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t want to fry the rice paper wrappers, you could swap for 150g / 5.3oz rice vermicelli noodles instead - cook them and toss through the salad with the dressing. Duck can be swapped for 450g / 1lb boneless chicken thighs - increase oven temperature to 190ºC / 375ºF fan bake and roast for 25-30 minutes (or until cooked through).
STORING AND REHEATING: Keep rice paper wrappers in an airtight container at room temperature. Refrigerate duck and salad separately. Duck can be reheated in the microwave or in a frying pan.

 

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