Duck breast salad with Horopha

Ingredients for 1 servings:

• 300 g duck breast with skin
• 3 tbsp fish sauce
• 1 tbsp soy sauce, light
• 1 lime(s), the juice
• 1 tsp chili powder
• 2 tsp palm sugar, crushed
• 1 stalk of lemongrass
• 1 piece(s) galangal, peeled (approx. 1 cm)
• 3 spring onions (Thai)
• 3 small shallots, red Thai
• 2 chili peppers, long-red, pitted n. B.
• 3 tbsp rice – semolina fresh (fragrant rice without fat, roasted in a pan until light brown, crushed in a mortar and
• 1 stalk sweet Thai basil (Bai Horopha)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Pet Nam Tok

For the vinaigrette, mix the fish sauce, soy sauce, lime juice, chili powder, and sugar well. Finely slice the lower, soft part of the prepared lemongrass (remove the tough outer leaves, cut off the hard part of the root, and wash it). Finely chop the galangal. Slice the spring onions, wedge the shallots, and finely ring the chili peppers. Pluck the horopha leaves from the sprig. Preheat the oven to 220 degrees. Wash the duck breast, pat dry, and place skin-side up in a casserole dish or small roasting pan. Grill for about 15 minutes. Let the duck breast rest in the switched-off oven for 10 minutes. Remove the duck breast, halve lengthwise, and cut into thin slices. Heat a pan without fat and roast the duck slices for another minute, turning occasionally. Stir in the lemongrass, galangal, rice semolina, and 4 tablespoons of water, then remove the pan from the heat. Gently stir in the vinaigrette, shallots, spring onions, chilies, and basil. Serve while still warm with fragrant rice.