Using Herbs and Spices

Vietnamese Recipes & Cuisines (Salad)

Duck and Green Papaya Salad Recipe

(Vit Du Du)

Green papaya seems to be quite hard to find in Britain, but there is no problem finding the really hard papayas with orange flesh that never really ripen. This is a perfect use for those papayas - they do not taste of much in themselves, but neither do the green, unripe ones. The papaya shreds take on the tastes of the other ingredients.

Ingredients : Serves 4

2

1 clove

1 dessert spoon

75 ml

1

1/4

2

 

Marinade :

2 teaspoons

1

2 cloves

1 stalk

1/4

1/4

1

1/4

1/4

 

Garnishing :

1 tablespoon

1 tablespoon

Duck breast fillets, skin and fat removed

Garlic, finely chopped

Golden caster sugar

White rice vinegar

Small red chili, finely chopped

Salt

2 small hard papayas, peeled and shredded, or 1 green papaya

 

 

Clear honey

Shallot, finely chopped

Garlic, finely chopped

Lemon grass, finely chopped

Five spice powder

Ground cinnamon

Small red chili, finely chopped

Salt

Pepper

 

 

Chopped coriander leaves

Crushed roasted peanuts

Method :
  • To make the marinade, mix together all the ingredients in a bowl. Add the duck fillets, cover and leave to marinate for 3 hours.

  • Arrange the ducks fillet with their marinade in a roasting tin and roast in a preheated oven, 150oC (300oF), Gas Mark 2, for 1 hour.

  • Remove the duck fillets and allow to cool, then cut into slices.

  • In a large bowl, mix together the garlic, sugar, vinegar, chili and salt.

  • Add the papaya shreds and mix them in well.

  • Then add the duck slices.

  • To serve, sprinkle with coriander leaves and peanuts.

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