Thai salad with duck breast

Ingredients for 2 servings:

• 1 pointed cabbage, approx. 1/2 – 3/4 of it
• 1 bell pepper(s), red
• 1 spring onion(s)
• 1 mung bean sprouts
• 1 clove(s) garlic
• 1 piece(s) ginger, thumb-sized
• 1 hot chili pepper(s), to taste
• 3 tbsp soy sauce
• 3 tbsp fish sauce
• 3 tbsp balsamic vinegar
• 1 tbsp sesame oil
• 1 tbsp, heaped sugar, brown
• salt and pepper if needed
• 1 duck breast
• 1 stalk of lemongrass
• 1 lime(s), the juice
• 1 bunch of mint
• 1 bunch of coriander
• 1 tbsp, heaped rice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the pointed cabbage (not the whole thing!) and bell pepper into fine strips, about 3 cm long. Cut the spring onion into rings or strips. Arrange the vegetables on the plates in this order. Add the mung bean sprouts, if desired, or as garnish (see picture). Chop the garlic and ginger into small pieces, cut the chili into small rings, test for spiciness, and adjust to your desired spiciness. Make a marinade with soy sauce, fish sauce, balsamic vinegar, sesame oil, and sugar, seasoning with salt and pepper if desired. Remove the skin from the duck breast, reserving the skin. Cut the duck meat into 1 cm cubes and marinate in the juice of half a lime for about 10 minutes. The acidity of the juice will cook the meat slightly. Add the juice of the other half of the lime to the marinade. Meanwhile, chop the mint and coriander. Cut the softer center of the lemongrass stalk into very fine strips. Toast the rice without fat, without allowing it to brown. Then let the rice cool slightly and grind it finely. Cut the duck skin into small pieces. Roast it without adding any more fat until it’s really crispy. Set the pieces aside on kitchen paper. Quickly fry the meat in a little of the fat from the duck skin; I like it a little pink. Add the meat, the crispy skin pieces, lemongrass, rice, and herbs to the bed of vegetables and pour the marinade over them. Tip: If the cilantro taste is too soapy for you, omit it or replace it with flat-leaf parsley.