Asian BBQ duck salad with hot, sweet and salty dressing

18 November 2022

I love love love Asian BBQ duck. This salad is easy and quick to whip up, and a guaranteed winner. When I am feeling a bit naughty, I would make duck skin croutons by crisping up the duck skin then cutting it up into pieces and stirring it through the salad.

1 ½ cup shredded Asian BBQ duck
50g bean sprouts, trimmed
3 large golden shallots, peeled and thinly sliced
Vegetable oil for frying
1 garlic clove
3 birds eye chillies, roughly chopped
2 tbsp brown sugar
2 tbsp fish sauce
1 tbsp white vinegar
½ cup thinly sliced spring onion
½ wedge of lime (optional)

Heat vegetable oil in a pan and fry shallots until golden and crispy. Drain and set aside, reserving 1 tbsp of the oil.

In the same pan, heat 1 tbsp of the reserved oil and fry the garlic until fragrant. Set aside.

In a mortar and pestle, pound the fried garlic clove with the chillies until you get a rough paste.

Add brown sugar and fish sauce and vinegar and mix well, adjusting the taste to your liking.

In a large bowl, mix the duck and the bean sprouts. Pour in dressing and serve in a bowl topped with fried shallots and spring onion.

Squeeze lime just before serving.