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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 1 duck breast
- 2 tablespoons fish sauce (nam pla)
- 1/2 lime, juiced
- 1/2 orange, juiced
- 1 small red chile, finely diced
- 1/2 piece fresh ginger, grated
- Sesame oil, few drops
- 2 ounces (1/4 cup) baby spinach
- Orange zest, for garnish
Method
- Heat a large skillet or griddle to medium-high heat.
- Cook duck breast, fat side down, if not removed, for 10 to 12 minutes flipping with tongs, until it is lightly pink inside.
- Remove from skillet or griddle and place on cutting board, allowing meat to rest.
- While the duck is resting, begin the dressing.
- In a medium bowl, mix fish sauce, lime juice, orange juice, red chile, grated ginger, and sesame oil.
- Stir using a spoon.
- Take baby spinach and lay across a decorative plate.
- Slice duck breast on a diagonal into thin slices.
- Place the juice from the cutting board and the duck slices into the dressing.
- Toss the duck slices in the dressing using your hands or tongs.
- Place the duck and dressing on top of spinach.
- Top with orange zest and serve immediately.
