Description
Thai Spicy Duck Salad is a refreshing and flavorful Thai dish made with tender duck breast, fresh herbs, crisp vegetables, and a zesty lime dressing. Balanced with toasted rice powder for authenticity, it is both light and satisfying, perfect as a main course or starter.
Ingredients
Scale
- 2 domestic duck breasts, fat scored in a criss-cross pattern
- 1 medium head of leafy lettuce
- 1 English cucumber, sliced into ribbons with a vegetable peeler
- 1 large carrot, peeled and sliced into ribbons or shredded
- 1 medium red onion, finely sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves (Thai if available)
- 1/2 cup sliced green onions
- 2 tomatoes, sliced into wedges
- Fresh lime wedges for serving
- Rice or mung bean noodles (optional, cook 1–2 servings as per package instructions)
- 1/4 cup fish sauce
- 1/2 cup soy sauce
- Juice of 2 fresh limes
- 1 tablespoon honey, sugar, or sweetener of choice
- 1/4 teaspoon ground white pepper
- 1 garlic clove, finely minced or grated
- 1/2 inch chunk of ginger, peeled and grated
- 1 tablespoon toasted rice powder (optional but authentic)
Instructions
- To make toasted rice powder, place 1/4 cup rice in a sauté pan over medium heat. Stir and shake the pan constantly until the rice is very dark golden but not burnt.
- Transfer the rice to a mortar and pestle or spice grinder and grind until very finely ground.
- Mix dressing ingredients (fish sauce, soy sauce, lime juice, honey, white pepper, garlic, ginger, and toasted rice powder) in a bowl and set aside.
- Score duck breasts in a criss-cross pattern. Place fat side down in a skillet over medium heat and cook for 5–7 minutes, removing excess fat as it renders.
- Flip the breasts and cook for 1–2 minutes until desired doneness. For medium-rare, cook only 1 minute on the meaty side.
- Remove the duck from the pan and let rest for 5 minutes.
- Arrange lettuce, noodles (if using), cucumber ribbons, carrot, red onion, and tomato wedges on a platter.
- Slice duck breast thinly and arrange on top of the salad.
- Drizzle dressing over the salad just before serving.
- Serve with extra dressing, lime wedges, and toasted rice powder.
Notes
- For authentic flavor, do not skip toasted rice powder—it adds nuttiness and crunch.
- You can substitute duck with chicken, though the flavor will be lighter.
- Adjust chili levels to control the spiciness of the salad.
- Prepare vegetables fresh before serving to keep the salad crisp and vibrant.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Thai Spicy Duck Salad, Thai spicy duck salad recipe, authentic Thai spicy duck salad, Thai duck salad with noodles, Thai crispy duck salad, Vietnamese duck salad