Chopped duck breast salad with white onions

Ingredients for 2 servings:

• 250 g duck breast, boned, with skin
• 1 tbsp fish sauce
• some pepper, ground black
• 1 cm ginger
• 1 clove(s) garlic
• 1 chili pepper(s), red and green, Thai
• 1 stalk of lemongrass
• 1 onion(s), white mild/sweet
• 4 stalk(s) spring onion(s), Thai
• 1 lime(s), the juice
• 1 tsp, levelled sugar
• 1 tbsp soy sauce, light, approx.
• 1 tbsp fish sauce, approx.
• 1 tbsp oil (peanut oil)
• 3 stalks of coriander
• 2 tbsp rice semolina*, approx.
• some lettuce leaves, for serving
• some lemongrass strips for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Larp Ped

Remove the skin from the duck breast, cut into diamond-shaped pieces, and fry slowly in a non-stick pan without any fat, then fry until browned and crispy. Dry thoroughly on kitchen paper and set aside. Fry the duck breast in the remaining fat on both sides for about 4 minutes, season with pepper, and drizzle with 1 tablespoon of fish sauce. Wrap in aluminum foil and set aside to cool. Finely chop the ginger, garlic, and deseeded chilies. Finely slice and chop the lower white part of the lemongrass. Cut the onion into half rings. Thinly slice the white part of the spring onions and cut the green part into wider strips. Roughly chop the coriander. First, dice the lukewarm duck breast with a large knife, then chop thoroughly with a cleaver and transfer to a bowl. Mix in the dressing, the greens, and finally the rice semolina and coriander. Arrange on a platter or plate lined with lettuce leaves and sprinkle with crispy duck skin. Garnish with lemongrass strips, if desired, and serve with fragrant rice. *Note: Rice semolina = rice roasted in a pan without fat and coarsely ground in a mortar.