- 3-4 duck breast fillets
- 1 tsp Chinese five-spice
- 2 tsp sea salt
- 1/2-1 telegraph cucumber (depending on size)
- 1 red onion, finely sliced
- 2 handfuls mung bean sprouts
- 12 cherry tomatoes, halved
- handful coriander leaves
- 1/2 cup mint leaves, torn
- 150g roasted and salted cashew nuts
- 1/2 ripe pineapple, cored, chopped in chunks
- 1 large clove garlic
- juice of 2 limes (can use lemon juice)
- 1 Tbsp chopped palm sugar (or brown sugar)
- 1/4 cup fish sauce
- 1 red chilli, finely chopped
- 1 Tbsp sweet chilli sauce
Score the fat on the duck breasts with a sharp knife and then rub with combined five-spice and salt.
Place breasts skin-side down in a frying pan and cook over a medium heat for approximately 10 minutes until skin has browned and become a little crisp and fat has melted. Drain any excess fat from pan. Turn breast over and cook for a further 5 minutes until juices run clear when the breast is pierced with a skewer. Allow to rest for 5 minutes.
Combine all salad ingredients on a large platter, slice duck breast and add to the salad and toss to combine.
Mix together garlic, lime juice, fish sauce and chilli and drizzle over the salad. Serve.
Alternatively you can make this salad with a Chinese BBQ duck with bones removed and chopped - just ask for it to be cut this way when you purchase.