There is a very popular Vietnamese dish called Shaking Beef Salad and Justine changes things up a bit and replaces the beef with duck with this recipe. The recipe is called as such because of the way the meat is tossed in the pan while cooking and is usually served on a bed of watercress salad with pickled onions to balance out the flavour. Duck is a good alternative to beef as it has a nice gamey flavour and the fat from the skin crisps up really well when it is cooked. It is a deliciously quick and simple stir fry idea that can be put together quickly that looks vibrant and tastes delicious. Best served straight from the wok with some steamed rice, watercress salad and pickled onions, this is one recipe that is sure to satisfy your Vietnamese food cravings.
Serves: 4 as a light meal
2 duck breasts
1 tbsp peanut or other vegetable oil
½ tsp freshly ground black pepper
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp brown sugar
2 garlic cloves, very finely grated or chopped
1 red onion
½ tsp each brown sugar and salt
1 tsp very finely grated ginger
2 tbsp white vinegar
2 tsp sesame oil
1 bunch watercress, sprigs picked
Juice ½ lime
Steamed rice
Lime wedges
1. For the marinade, combine all the ingredients in a large bowl. Slice the duck breasts into 1cm thick slices then place in the bowl with the marinade. Toss to coat completely then chill for at least 1 hour to marinate.
