Serves: 4
INGREDIENTS
2 duck breasts
sea salt and freshly ground pepper
Dressing
1 clove garlic, chopped
1 long red chilli, seeded and roughly chopped
1 tablespoon peanuts, roasted
2 tablespoons grated palm sugar
3 medium vine tomatoes, roughly chopped
2 tablespoons lime juice
2 tablespoons fish sauce
Salad
200 grams round green beans, blanched
1 small telegraph cucumber
1 large carrot, peeled
3 spring onions, thinly sliced
small handful soft herbs – any combination of Vietnamese mint, coriander, Thai basil.
2 tablespoons peanuts or cashew nuts, roasted and coarsely chopped
Nuoc cham
1 long red chilli, thinly sliced
1 clove garlic, finely chopped
2 teaspoons caster sugar
½ cup water
3 tablespoons fish sauce
3 tablespoons lime juice
METHOD
Duck: Lightly score the skin of the duck and season both sides.
Heat a sauté pan over a low heat and cook the duck, skin side down for 8 minutes. Turn over and cook for a further 4-5 minutes until medium-rare. Transfer to a plate and rest until ready to slice.
Dressing: Put the garlic and chilli in a mortar and pound to a paste. Add the peanuts and roughly grind then add the sugar and the tomatoes and lightly pound to coarsely crush them. Stir in the lime juice and fish sauce.
Salad: Slice the beans in half on the diagonal. Halve the cucumber, scrape out the seeds and slice thinly on the diagonal. Shave the carrot into long thin strips with a vegetable peeler.
Nuoc Cham: Combine all the ingredients in a bowl.
To assemble: Slice the duck thinly. Place all the ingredients in a large bowl and gently toss together, adding any duck resting juices to the salad. Divide between plates and serve immediately. Serve with a bowl of cooked rice vermicelli noodles tossed with a little nuoc cham sauce, extra herbs and peanuts if desired.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.