Title: Duck Salad
Categories: Game Salad Vietnamese
Yield: 4 Servings
| 6 | | Cloves garlic |
| 1 | tb | Sugar, granulated |
| 1 | tb | Fish sauce (nuoc mam) |
| 1/2 | ts | Black pepper, ground |
| 1 | tb | Medium dry sherry, like amon tillado |
| 1 | ts | Ground, dried lemon grass |
| 1/3 | c | Olive oil |
| 1 | | Breast meat of 4-5 lb duck ( not moulard) |
| 1/4 | ts | Finely minced fresh dill |
| 1/2 | ts | Hot chili oil |
| 1/4 | c | Red wine vinegar |
| | | Salt |
| 8 | c | Mixed salad greens, rinsed a nd dried |
| 1 | | Sm red onion, peeled and sli ced thin |
Mince five cloves of garlic and combine with sugar, fish sauce, 1/4 tsp of
the black pepper, sherry, lemon grass powder, and 2 Tb of the oil. Place
the duck breast into mixture, cover and marinate in refrigerator for 3
hours or overnight. The skin can be removed before marinating if desired.
Preheat grill or broiler. Mince remaining garlic and combine with dill,
chili oil, remaining pepper, vinegar, and remaining oil. Beat together and
season with salt. Mix salad greens with red onion and toss with dressing.
Grill or broil duck for 5 minutes on each side to medium or medium rare.
Slice in 1/4" thick slices at an angle. Arrange on salad and serve.
Yield: 4 servings