Pan – Fried Duck Breast salad with Tamarind Dressing

Pan - Fried Duck Breast Salad with Tamarind Dressing
Pan – Fried Duck Breast Salad with Tamarind Dressing

The sun is out and it is time for me to run for my salad bowl and get my body in shape for the summer. hehehe, who am I kidding my body will never get in shape. There is something about a sunny day thought that just makes you want to have a salad. I am not sure what it is? maybe it makes you feel like you are on holiday? Naaaaa, I don’t remember ever eating any salad when I go on holiday.

Most food blogger would have planned what they are going to write at a certain time of the year, not me. Not because I feel like I don’t need one! it is more that I am writing my blog on a small (no) budget at all. What I do is, I go down to my local shop or supermarket and see what is on offer and is affordable and I try and create something out of that. That is also how I cook for my family most of the time.

I knew I wanted a salad today as it is so sunny, I am imagining myself sitting in the garden eating a salad after I have taken the photos. and for once it will not be a cold meal as it is a salad.

My local supermarket had duck breast on offer and I grab it so fast I nearly knock the lady next to me over. I had no idea what to do with it at the time but it was so cheap that I was not going to let that opportunity pass me. With the duck in my basket, I started to wonder around the vegetable and see what I could get to go with it. Mushroom, shallots, a bag of green leaf salad that is on offer was calling out my name so I took it home with me. Mr M thinks I am addicted to the “offer” label because most of the things I buy are on offer. I just think I am a smart shopper.

Back to the salad. After looking around at what else I had at home, I have decided on the pan fry duck breast salad with Tamarind dressing. The sweet and sour flavour from the tamarind dressing goes really well with the duck and salad topped with crunchy fried shallots to add texture. I have use this dressing before on my Grilled leeks with Crispy Fried Egg and Tamarind dressing you can use this dressing on pretty much anything and it will taste great. Half an hour later I was in my garden eating my Duck and Tamarind Salad.
You can use any vegetable you like with this salad. Please do not feel you have to use what I used. like most of my recipes, it is a guideline. Use what you have or what you like.

This salad would work great for dinner or a starter for your dinner party too.

this recipe will serve 2 as a main or 4 as a starter.

Enjoy,

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Print Recipe
Pan-Fried Duck breast salad with Tamarind dressing
Pan-fried duck breast on a bed of salad, drizzle with sweet and sour Tamarind dressing
Pan - Fried Duck Breast Salad with Tamarind Dressing
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 30 minutes
Servings
as main
Ingredients
Duck and salad
  • 2 duck breast
  • 10 mushrooms
  • 1 bag of salad leaves
  • 1 red pepper thinly sliced
  • 1 pinch coriander leaves
For the dressing
  • 2 tbs Tamarind paste
  • 1/2 tbs fish sauce
  • 2 tbs palm sugar
  • 2 dried red chilli deseeded - optional
  • 3 tbs water
Garnish
  • 1 banana shallots - very thinly sliced
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 30 minutes
Servings
as main
Ingredients
Duck and salad
  • 2 duck breast
  • 10 mushrooms
  • 1 bag of salad leaves
  • 1 red pepper thinly sliced
  • 1 pinch coriander leaves
For the dressing
  • 2 tbs Tamarind paste
  • 1/2 tbs fish sauce
  • 2 tbs palm sugar
  • 2 dried red chilli deseeded - optional
  • 3 tbs water
Garnish
  • 1 banana shallots - very thinly sliced
Pan - Fried Duck Breast Salad with Tamarind Dressing
Instructions
Make the garnish
  1. Firstly make the garnish by frying your shallots in oil till crispy but not burn. I do this by adding the shallots into a pan with about 100ml of vegetable oil. Then turn the heat on to medium and let the oil heat up and cook the shallots. please do not take your eyes of them as it will burn in seconds. alternatively you can get them ready fried in oriental supermarket. Drain on kitchen paper and keep to one side. Note: I sometime use olive oil to do this and keep the oil to make pasta sauces with.
Make the dressing
  1. Make the dressing by putting all the ingredients together and bring to a simmer to desolve the sugar. stir to make sure everything is combine. Taste to you liking. it should be sweet first then sour then salty with a bit of heat but not spicy. The dressing might seems over powering but you are only using small amount and it will mellow down.
  2. You can cook up to this step ahead of time and warm up the dressing before you serve.
Cook the duck
  1. Pat dry the duck breast and score the skin, season with salt. Place a non-stick pan over a medium heat, then put the duck into the pan, skin-side down. Cook until the fat starts to come from the duck, then turn down the heat, and continue to cook for 15 to 20 minutes, depending on the size of the duck. Ensuring that the skin is really crisp and brown. Turn the duck over, cook on the other side for 3 minutes until browned, then turn off the heat and leave the duck to rest for about 10 minutes. This is for a pink in the middle duck, do cook it longer if you prefer well done.
  2. While the duck is resting, prepare your salad. I fry my sliced mushroom in a bit of butter and place that on my green salad adding some slice red pepper and coriander leaf. Slice your rested duck breast and place it on your salad topped with fried crispy shallots and drizzle with the tamarind dressing.
Recipe Notes

Note: English is not my first language. Please excuse any spelling or grammatical error



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