Pan-Fried Duck breast salad with Tamarind dressing
Pan-fried duck breast on a bed of salad, drizzle with sweet and sour Tamarind dressing
Servings Prep Time
2as main 10minutes
Cook Time
Servings Prep Time
2as main 10minutes
Cook Time
Duck and salad
  • 2 duck breast
  • 10 mushrooms
  • 1 bag of salad leaves
  • 1 red pepperthinly sliced
  • 1pinch coriander leaves
For the dressing
  • 2tbs Tamarind paste
  • 1/2tbs fish sauce
  • 2tbs palm sugar
  • 2 dried red chillideseeded – optional
  • 3tbs water
  • 1 banana shallots – very thinly sliced
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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