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Duck and Green Papaya Salad Recipe
(Vit Du Du)
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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 |
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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
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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
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Method :
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To make the marinade, mix together all the
ingredients in a bowl. Add the duck fillets, cover and leave to marinate
for 3 hours.
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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.
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Remove the duck fillets and allow to cool,
then cut into slices.
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In a large bowl, mix together the garlic,
sugar, vinegar, chili and salt.
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Add the papaya shreds and mix them in
well.
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Then add the duck slices.
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To serve, sprinkle with coriander leaves
and peanuts.
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