Duck pairs perfectly with this sweet, hot and sour salad. Rendering the fat from the duck breasts in a pan over low heat for as long as possible ensures the skin is extra crisp - it makes all the difference. Strain off the fat and keep it for your next batch of roast potatoes.
- 1 tbsp grapeseed oil
- 4 duck breasts, patted dry
Green papaya salad
- 3 garlic cloves
- 1 anchovy fillet
- 3 tbsp unsalted peanuts
- 1-2 birdseye chillies, chopped
- 200 gm cherry tomatoes, halved
- 1½ tbsp crushed palm sugar or caster sugar
- 2 tbsp fish sauce
- 60 ml (¼ cup) lime juice
- 3 cups green papaya, cut into julienne on a mandoline
- 1 cup (loosely packed) coriander
- 1 cup (loosely packed) Thai basil
- 1 cup (loosely packed) round mint
- 1Heat oil in a large frying pan over medium-high heat. Season duck well and place skin-side down in pan. Reduce heat to low, top duck with baking paper and weigh down with a heavy saucepan. Fry to render fat, pouring it from pan occasionally, until skin is thin and crisp (12-15 minutes; reserve fat for another use). Turn duck over, increase heat to high and fry until well browned and cooked to your liking (1-2 minutes for medium). Rest for 5 minutes.
- 2Meanwhile, for green papaya salad, pound garlic and anchovy to a paste with a mortar and pestle. Add peanuts, chilli and lime rind and crush to a coarse paste. Transfer to a bowl, add tomatoes and lightly crush. Season with sugar, fish sauce and lime juice. Add papaya and herbs, toss to combine and season to taste. Slice duck and toss it through salad to serve.