Green Mango Duck Salad

  • images/green_mango_duck_salad.jpg

Makes 4 servings


  • 1 clove garlic, minced
  • 1 bird's eye chili, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sugar

  • 2 teaspoons cooking oil
  • 1 raw duck breast (about 8 ounces), skin intact
  • 1 cup sliced baby lotus root or pickled lotus rootlets (sliced to 1" lengths on a bias)
  • 1/2 green mango, julienned (about 1 cup)
  • 1/2 cup julienned carrots
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup chopped cilantro stems
  • 4 Vietnamese mint leaves (rau ram)


  • Rice paper crackers, microwaved for about 1 minute*
  • 1 tablespoon roasted chopped peanuts (optional)
  • 4 cilantro sprigs


  1. To make dressing: In a medium bowl, whisk together garlic, chili, lime juice, fish sauce, sweet chili sauce, soy sauce, rice vinegar, sesame oil and sugar. Set aside.
  2. Heat a small frying pan over medium-high heat until hot. Add oil, swirling to coat bottom of pan. Place duck in pan; pan-fry, turning once, until golden brown and cooked through, about 15 minutes total.
  3. Put lotus slices into a small saucepan and cover with water. Bring to a boil over medium-high heat; blanch lotus root for 3 minutes.
  4. In a salad bowl, combine lotus root, mango, carrots, bell pepper, cilantro, mint and duck. Pour dressing over salad and toss to coat. Arrange duck on top.
  5. Garnish with rice paper crackers, peanuts and cilantro; serve immediately.