Yam Bped Angun from Thailand

Ingredients for 2 servings:

• 300 g duck breast
• some soy sauce, light
• 150 g grapes, dark, seedless, halved
• 1 handful of mint, plucked leaves, or a little more
• 2 clove(s) garlic, coarsely chopped
• 2 tbsp chili pepper(s), small, red, roughly chopped
• 1 pinch of salt
• 2 stalks of lemongrass
• 3 kaffir lime leaves
• 2 tbsp fish sauce
• 1 tbsp lime juice, possibly 2 tbsp
• 1 tbsp sugar syrup, possibly 2 tbsp (100 g sugar with 100 ml water boiled, cooled)
• 1 handful of arugula, stems removed

Instructions

Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 35 minutes

Spicy and sour duck salad with grapes

Score the skin-side of the duck breast and rub it with light soy sauce. Let it marinate for a while. Then fry as usual. I fry the skin-side down in a cold pan first, then turn it over and fry the other side briefly. Now the duck breast goes into the oven and stays there at 80°C for about 30 minutes. Let it rest a little before slicing. Cut the lemongrass into very thin slices. Use only enough of the stem until the purple ring is no longer visible. Remove the kaffir lemon leaves from the midrib and cut them into very fine strips (some people roll the leaves, but I find it better without rolling). In a mortar and pestle, grind the garlic and chilies with a pinch of salt until a paste forms. Then add the mint leaves (leave a few for garnish if you like) and crush them as well. Season to taste with fish sauce, lime juice, and sugar syrup. Cut the duck breast into thin strips and place it in a bowl with the halved grapes. Add the lemongrass and kaffir lime leaves. Carefully add the dressing and season to taste. It should be intense, but not too spicy or acidic. This amount serves 4 people as an appetizer. Line plates with arugula leaves and arrange the duck salad on top. If desired, sprinkle with a few mint leaves.