- 4 boneless duck breasts, skin on
- 1 lemongrass stalk, broken into three and each cut in half lengthwise
- 3 tbsp. vegetable or peanut oil
- 2 tbsp. sesame oil
- 1 tsp. fish sauce
- 1 fresh green chili, seeded and chopped
- 2 tbsp. Thai red curry paste
- 1/2 fresh pineapple, peeled and sliced
- 3-inch piece cucumber, peeled, seeded, and sliced
- 3 tomatoes, cut into wedges
- 1 onion, sliced thinly
- juice of 1 lemon
- 2 garlic cloves, crushed
- 1 tsp. jaggery or soft light brown sugar
- 2 tbsp. vegetable or peanut oil
( Metric Conversion Cooking )
Unwrap the duck and let the skin dry out overnight in the refrigerator.
The following day, slash the skin side 5 or 6 times. Mix the lemongrass, 2 tablespoons of the vegetable oil, all the sesame oil, fish sauce, chili, and curry paste together in a shallow dish and place the duck breasts in the mixture. Turn to coat and to rub the marinade into the meat. Let chill for 2-3 hours.
Heat the remaining oil in a wok or large skillet and cook the duck, skin-side down, over medium heat for 3-4 minutes until the skin is browned and crisp and the meat cooked most of the way through.
Turn the breasts over and cook until browned and the meat is cooked to your liking.
Meanwhile, arrange the pineapple, cucumber, tomatoes, and onions on a platter. Mix the dressing ingredients together and pour over the top.
Lift the duck out of the wok and slice thickly. Arrange the duck slices on top of the salad and serve while still hot.