garlic: 1 clove, crushedginger: 2cm piece, grated
rice vinegar: 2 tbsp
brown sugar: 2 tbsp
duck breasts: 2
SALAD
carrot: 1, peeled and cut into julienne strips
spring onions: 2, cut into julienne strips
beansprouts: 2 handful, rinsed
long red chilli: 1, finely shredded
mint: 1 bunch, chopped
coriander: 1 bunch, chopped
red bird’s eye chilli: 1, finely sliced
fish sauce: ½ tbsp
limes: 2, juiced
unsalted peanuts: 2 tbsp roughly chopped
• Mix the garlic with the ginger, vinegar and sugar. Slash each duck breast through the fat but not into the flesh, rub the ginger mixture all over. Lay the breasts on a rack and heat the grill to high. Grill the skin side of the duck for 5 minutes or until the skin browns – watch it as the sugar will burn. Turn the grill down and the
breasts over. Grill for 3-4 minutes or until the breasts feel firm. Rest for 5 minutes.
• Put the carrot and spring onion into a bowl. Blanch the beansprouts for 1 minute in boiling water then cool under cold running water.
Drain and add to the bowl. Add the chilli, mint and coriander and toss everything together.
• Mix the chilli with the fish sauce and lime juice. Slice the duck breasts and arrange them on the salad on a large plate. Spoon over the lime mixture and scatter with the peanuts