Vietnamese sprout salad with duck

Vietnamese sprout salad with duck

This typical Vietnamese salad is rich in flavour. The red curry gives the meat and sauce a spicy note, the pomelo adds a fruity note. try also this Ginger and lime herbal tea recipe too.


Main course For 4 people

1 duck breast of approx. 350 g

ca. 2 tablespoons of red curry paste

1 pomelo

4 tablespoons of coconut milk

4 tablespoons of rice vinegar

8 tablespoons of peanut oil

ca. 1 tablespoon of fish sauce

200 g of mung bean sprouts

200 g of grated carrots

¼ of a bunch of Thai basil

Freind’s kitchen recipes, polenta gnocchi with gorgonzola.

How to proceed


ca. 40 minutes


ca. 30 minutes

Total time:

1 h 10 min

With a sharp knife, cut the duck breast fat crosswise. Rub the meat with the curry paste and leave to marinate for at least 30 minutes. Peel the pomelo to live and free the segments from the cuticles.

Brown the duck breast over medium-low heat in a pan without adding fat, starting with the fat side for approx. 12 minutes. Turn around and continue for another 10 minutes or so. Let it rest briefly before cutting the breast into oblique slices.

Mix the coconut milk with the vinegar and oil. Season the sauce with a little curry paste and the fish sauce. Mix the sprouts and carrots with the dressing and serve the salad with the pomelo and duck. Garnish with Thai basil. You may be interested to read fresh porcini risotto recipe/ kiwi jam recipe.

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