I would find it truly difficult to have to choose one cuisine to eat for the rest of my life, but if I really had to choose, I think it would be Thai. My love for Thai cuisine is strong (clearly) and what I love most about it is that I’m still discovering just how much depth there is to this ancient cuisine. Sure, I love a good Pad Thai and serving of crispy spring rolls as much as the next person, but over the past few years I’ve gratefully been exposed to a world that goes way beyond your average takeout menu. This is mainly thanks to Chef Nuit Regular, the talented chef and restaurateur behind the country’s best Thai restaurants (which are currently all located in Toronto–lucky us!) that include Sukhothai, Pai, Sabai Sabai and Kiin Toronto. For this weekend’s recipe Chef Nuit has kindly shared her recipe for a Royal Thai Cuisine style Grilled Duck Salad. Keep ready for how to make it!
Chef Nuit Regular’s Thai Grilled Duck Salad Recipe
Pla is a Royal Thai Cuisine-style salad that has many kinds of herbs, including lemongrass, kaffir lime leaves, mint leaves, white turmeric or young ginger. The meat is grilled to medium or medium rare, mixed with lime juice and fish sauce vinaigrette.
What You Need:
1 duck breast, skin on
1/2 tsp sea salt
1 tbsp sunflower oil
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp coconut sugar
3 pieces red bird eye chili, thinly sliced
1 tbsp thinly sliced garlic
1/4 cup thinly sliced shallots
3 pieces white turmeric (young ginger to substitute), julienned, 2-inches length
1/4 cup chopped mint leaves
1/4 cup chopped coriander leaves
5 kaffir lime leaves, thinly sliced
10 Boston lettuce leaves
What To Do:
- Marinate duck breast with sea salt and sunflower oil. Set aside for one hour.
- Heat a large skillet over medium-high heat, grill duck breast two minutes per side or until medium rare. Then, thinly slice the duck breast.
- In a medium bowl, combine lime juice, fish sauce and coconut sugar, stir to dissolve sugar. Add grilled duck breast, bird eye chili, garlic, shallots, white turmeric, mint leaves, coriander leaves and kaffir lime leaves. Use a ladle to mix the salad. Serve immediately with Boston lettuce leaves to wrap.
(Story by Editor-in-Chief, Gracie Carroll)