Thai duck salad with papaya

Ingredients

For the salad

50 g shelled peanuts
400 g papaya
20 g Bresc Garlic chopped
10 g Bresc WOKchilli
10 g Bresc Lemongrass puree
100 g green beans, chopped and blanched
35 g fish sauce
35 g lime juice
25 g palm sugar
12 cherry tomatoes
50 g bean sprouts
2 stalks spring onion, in rings
¼ head green lettuce
oil for frying
prawn crackers

For the duck

2 duck breasts
20 g Bresc Thai red curry
10 g fish sauce
16 g soy sauce
5 g coriander, chopped
5 g Thai basil, chopped

Preparation method

Cut the duck breasts into slices. Marinate it in the Thai red curry and a spoonful of oil. Roast the peanuts until they start emitting an aroma and they are brown and add the green beans, garlic, lemongrass and red chilli. Peel the papayas and grate the flesh on the mandoline. Wash it in cold water with a little salt and drain. Mix the fish sauce, lime juice and sugar. Heat a wok and scoop the duck into it. Roast well and season with the fish sauce, soy sauce, coriander and Thai basil. Serve the duck on the salad of tomatoes, bean sprouts, lettuce and spring onion, with some extra fried, chopped peanuts, coriander and Thai basil, to taste.