Ingredients
- 3 duck breasts
- 250 ml (9 fl oz/1 cup) cold green tea (can use a tea bag)
- pinch of five-spice powder
- 1 lemon, halved
- 1 large banana blossom flower
- 2 tablespoons shredded Vietnamese mint, plus
- 1 handful leaves, extra
- 2 tablespoons grated fresh ginger
- 2 tablespoons crisp fried shallots
- 1 large handful coriander (cilantro) leaves
- 2 red chillies, seeded and finely sliced
- 1 tablespoon coarsely chopped toasted unsalted peanuts
- peanut or vegetable oil, for deep-frying
Dressing
- 1 teaspoon rice vinegar
- 1 teaspoon soft brown sugar
- 1 tablespoon lime juice
- 2 tablespoons fish sauce
- 3 tablespoons fresh coconut juice or water
Method
1. Put the duck breasts side by side in a saucepan and cover with cold water. Add 1 teaspoon of salt, bring to the boil, then reduce the heat and simmer for 2 minutes. Remove from the water and transfer to a bowl. Add the green tea and five-spice powder and leave to marinate for 1 hour.
2. Squeeze the juice from a lemon half into a large glass or ceramic bowl of very cold water. Using a stainless steel knife (to avoid discolouration) remove the leaves of the banana blossom down to its pale heart, reserving four good leaves for serving. Rub the cut surfaces with the remaining lemon half as you go. Quarter the heart from top to bottom and discard the stamens. Finely slice the flesh and immediately put it in the lemon water. Combine the shredded and whole Vietnamese mint leaves, ginger, fried shallots, coriander, chilli and peanuts in a bowl.
3. To make the dressing, combine all the ingredients in a small bowl.
4. Fill a wok onethird full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Drain the duck breasts and dry on paper towels. Add to the wok and cook until crisp and golden brown — this will take 3–5 minutes per side, depending on how rare you like your duck. Drain well on crumpled paper towels and slice diagonally.
5. Drain the banana blossom well and add to the salad bowl. Pour in the dressing and toss to coat. If liked, serve the duck and salad in the reserved banana blossom leaves. Alternatively, arrange the salad on individual plates, top with the sliced duck and serve.
