Roast duck salad with pomelo and lychee
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Serves
4
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1
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Chinese roast duck, halved (see note)
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For deep-frying:
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vegetable oil
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1
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small pomelo, segmented
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8
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lychees, pitted
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100 gm
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cherry tomatoes
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1
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Lebanese cucumber, thinly sliced
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½ cup
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(firmly packed) each mint, coriander and Thai basil, coarsely torn
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2
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kaffir lime leaves, very thinly sliced
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2
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red shallots, thinly sliced
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1
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lemongrass stalk, white part only, thinly sliced
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| Nahm jim |
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2
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small red birdseye chillies
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1
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small garlic clove
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2 tsp
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light palm sugar, or to taste
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2 tbsp
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lime juice, or to taste
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2 tbsp
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fish sauce, or to taste
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1
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For nahm jim, pound chilli and garlic to a coarse paste in a mortar and pestle, stir in remaining ingredients and set aside.
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2
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Preheat oil in a deep-fryer or deep saucepan to 190C. Deep-fry duck until deep golden (1-1½ minutes). Be careful, hot oil may spit. Drain on absorbent paper, coarsely chop and transfer to a bowl. Add remaining ingredients and nahm jim, toss and serve.
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Note Chinese roast duck is available from Chinese barbecue shops.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY Chris Chen
STYLING Lisa Featherby