Ingredients
Serves 4-64 duck breasts
Stock:
1 litre water
1 cup soy sauce
½ cup shao shing cooking wine
2cm piece ginger
4 star anise
Salad:
1 green mango, peeled and shredded (use a grater or coarse zester)
1 small wombok, shredded (use a small savoy cabbage if you prefer)
90gr snake beans, cut into 3cm lengths, blanched and refreshed in cold water
2 cups bean shoots (straggly ends trimmed)
1 red capsicum, finely sliced
1 bunch each of coriander and Vietnamese mint, leaves picked
1 cup mint leaves
1 spring onion, finely sliced on the diagonal
Garnish:
¼ cup chopped, roasted peanuts
¼ cup fried shallots (buy these from an Asian grocery store)
Dressing:
3 tbsp fish sauce
2 tbsp tamarind puree
2 tbsp lime juice
3 tbsp grated palm sugar
1 small red chilli, finely chopped
A little water if necessary
Method
Place stock ingredients into a saucepan and bring to the boil. Simmer for 10 minutes. Add duck breasts, cover and allow to simmer for 10 minutes. Remove from heat and allow breasts to cool in cooking liquid. Remove breasts when cool, dry and put into the fridge until required.
Heat a large frypan and spray lightly with cooking spray. Add duck breasts, skin side down and turn the heat down. Cook for 4-5 minutes or until golden, turn and cook for a further 3-4 minutes. Remove and cool. Shred when cold.
Combine all salad ingredients and most of the shredded duck and place in individual serving bowls (reserve a small amount of duck for the top of the salad). Combine all dressing ingredients in a jar and shake well to combine. Add a little water if the flavour seems too intense. Pour dressing over salad. Top with reserved duck breast, chopped peanuts and fried shallots. Serve immediately.
Notes
This salad could be made with chicken breasts instead of duck. You could also use a bought Chinese roast duck if you prefer. You can also substitute paw paw for mango.