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Author Notes: I ate this dish in a small Thai restaurant in London for the first time - since then I´m constantly trying to improve the recipe in order to create the original experience. This one gets really close to it :) —Patricia
For the salad:
- 2 duck breasts
- 2 garlic cloves, peeled and finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 cup coriander leaves, coarsely chopped
- 1 cup mint leaves, coarsely chopped
- 1 cup Thai basil leaves, coarsely chopped
- 2 chilis, thinly sliced
For the dressing:
- 1 lemongrass stalk (white and soft part only), finely chopped
- 2 teaspoons coriander stem, finely chopped
- 3 tablespoons lime juice
- 2 tablespoons fish or oyster sauce
- 2 tablespoons palm sugar
- 1 teaspoon sesame oil (dark)
- Preheat the oven to 200°C/390°F. Wash the duck breasts and dab them dry. Mix the garlic cloves, the soy sauce and 1 tbsp honey to a marinade and leave the duck to marinate for 30 min at room temperature. Stir 1 tbsp honey with a bit of water in a separate jar.
- For the dressing, place all the ingredients in a bowl and mix them with a hand blender.
- Place the duck breasts into a sizzling hot pan – do not add oil or fat as the duck breasts will release their own fat. They should be cooked 2-3 min each side, starting with the skin side. Place the duck in the oven and bake for 25 min (the best way is to place it directly on the oven grid and put a water-filled baking tray or any other heat-resistant dish under it; the excess fat will drop into the tray and won´t cause any mess). Occasionally brush them with the honey marinade you prepared in step 1.
- Cut the duck breasts into thin slices and place them on a plate. Sprinkle it with the coriander, mint and Thai basil leaves and the chili and drizzle with the dressing. Serve immediately.
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