Thai Salad with Duck and Caramelized Fresh Pineapple

Thai Salad with Duck and Caramelized Pineapple

(Serves 2)

Ingredients:
2 x 180g duck breast fillets
3 fresh pineapple rings
1 small red onion, peeled and finely sliced
2 small cucumber, deseeded and cut into small batons
2 tablespoons of chopped spring onions
1/4 cup of fresh mint leaves roughly torn

For the dressing:
2 tablespoons fish sauce
1 and 1/2 tablespoons of fresh lime juice
1 to 2 teaspoons coconut sugar (or use brown or white sugar)
2 to 4 red small red chill, finely sliced
2 kaffir lime leaves, rib removed and finely sliced
1 lemon grass stalk, finely sliced
1 small garlic clove, finely chopped

How to make:

First make the dressing, add the fish sauce, lime juice and coconut sugar into a small bowl and stir until sugar has dissolved. Add the chilli, kaffir leaves, lemon grass and garlic. Stir and set aside.

Score the skin of the duck breast diagonally with a sharp knife every half-inch, but not cutting into the flesh. Season the skin with a sprinkle of sea salt. Place the duck breast skin-side down in a cold non-stick frying pan over a medium-high heat. Cook until the skin is browned and has crisped, this will take about 5 to 8 minutes. Turn the duck over and continue to cook for about another 3 to 4 minutes until done. Transfer to a cutting board and leave to rest for about 10 to 15 minutes before slicing thinly with a sharp knife.

While cooking the duck, preheat the grill to high. Lightly sprinkle the pineapple rings with brown or white sugar or, brush with a little honey. Place under the grill for about 3 minutes each side until caramelized. When cool, cut pineapple rings into wedges.

Place the sliced duck, pineapple, red onion, cucumber, spring onions and mint into a medium bowl. Pour over the dressing and gently toss all the ingredients together. Divide onto plates and serve immediately.

Tip: As the fat from the skin of the duck is released, tilt the pan and remove the liquid fat with a spoon and place into a heatproof container. Cover and store in the fridge and use when next making roast potatoes. Will keep for a couple of months.