Tuesday, 26 February 2013

Thai Style Duck Salad

OK so during the half term holiday I've been in deep thought about what I can do different next and came up with this! Sounds expensive and looks a bit cheffy but really easy and surprisingly cheap.

Here's what I did.

For the duck.

To prepare the legs I got a roasting tin and chucked in about 8 sticks of lemon grass, on top of that stick your legs, its best to stab them a few times with a fork this let's the fat out and makes the duck more tender. Bang it in the oven on 200c for 30 mins. When its done let it cool and take off as much meat as humanly possible.

The salad

I used French mixed salad but use whatever floats your boat, I also roasted off some yellow cherry tomatoes with spring onion, grated carrot and chilli flakes with dark soy sauce and sweet chilli.
I really wanted to give a bit of crunch and at one point considered knocking up some croutons but that's pretty standard and not really out there enough for me so then my thoughts turned to prawn crackers, now do I chuck them on the side or lightly crunch them up and bang them on?? Neither! I found a pack of spring roll pastry sheets in the freezer chopped them into strips and fried them off. Top those off with a sprinkle of micro beetroot shoots and a squirt of sweet chilli sauce and you've got yourself a posh looking plate of really tasty food. 30 duck legs got me just over 100 portions loads came back for seconds and a few thirds!

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