Thai Duck Salad

Remove the skin from the duck breasts and cut into small cubes. Put the duck skin cubes in a pan without fat and dissolve the fat and let the skin cubes become nice and crispy. Remove the cubes from the fat and degrease well on kitchen paper and then set aside for the time being.

Sear the duck breasts on all sides in the drained fat, season with salt and pepper and then cook in the oven at 120 degrees for about 20 minutes, then take them out of the oven and let them cool down a little. In the meantime, scald the glass noodles with hot water and, after 10 minutes, pour over a sieve and drain well.

Now cut the duck breasts into fine cubes and place in a bowl. Finely chop the ginger, garlic and shallots. Core and finely chop the chilli peppers. Now mix the ginger, garlic, shallots and chili peppers together on a board and chop through a few more times - it should be as fine as possible.

Put this mixture in a separate bowl and add the lime zest and the lime juice. Now add the sugar, the fish sauce and the sesa oil and mix well. Now pour this mixture over the cubes of duck, mix very well and let it steep for about 10 minutes.

In the meantime, put the drained glass noodles in a salad bowl, cut them bite-sized with the scissors and then mix well with the soy sauce. Now add the marinated duck cubes and mix well, season with salt, pepper and honey.

Now finely chop the coriander and cut the spring onions into fine rings and mix with the salad. Arrange the salad on salad bowls, arrange the grated cucumber all around and now only sprinkle with the rice semolina and the crispy duck skin.