Barbecue duck salad with chilli recipes

[capello]

Barbecue duck salad with chilli & capsicum jam dressing recipes

Barbecue duck salad with chilli & capsicum jam dressing recipes Ingredients (serves 4)

2 Lebanese cucumbers, thinly sliced lengthways into strips
200g cherry tomatoes, quartered
2 purple Asian eschalots (see note), thinly sliced lengthways
1 lemongrass stem, pale section only, thinly sliced diagonally
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
1 Chinese barbecue duck (see note), chopped
2 kaffir lime leaves, finely shredded

Chilli & capsicum jam
2 red capsicums, quartered, seeded
4 purple Asian eschalots (see note), finely chopped
1 ripe tomato, finely chopped
1 tbs finely grated fresh ginger
2 garlic cloves, crushed
2 tbs coconut vinegar (see note)
1/2 cup (80g) finely chopped palm sugar
1/4 cup (60ml) lime juice
4 long fresh red chillies, seeded, thinly sliced
2 tbs fish sauce

Barbecue duck salad with chilli & capsicum jam dressing recipes Method

For the chilli and capsicum jam: preheat grill on high. Cook capsicums, skin-side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with foil and set aside for 5 minutes (this helps lift the skin). Peel and finely chop flesh.

Combine capsicum, eschalot, tomato, ginger, garlic and vinegar in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until eschalot softens. Add palm sugar, lime juice and chilli and cook, stirring occasionally, for a further 15 minutes or until thick and syrupy. Add fish sauce and stir to combine. Remove from heat and set aside to cool.

Combine the cucumber, tomato, eschalot, lemongrass, mint and coriander in a large bowl. Add 2 tbs of chilli and capsicum jam and gently toss until just combined. Place on a serving platter. Top with duck and drizzle with extra chilli and capsicum jam. Sprinkle with shredded kaffir lime leaves to serve.