Best 2 Vietnamese Grilled Duck Salad With Cucumber Radishes And Peanuts Recipes

"Vietnamese Grilled Duck Salad with Cucumber Radishes and Peanuts" is a tantalizing dish that encapsulates the vibrant flavors of Vietnamese cuisine. This delectable salad combines tender grilled duck, refreshing cucumbers and radishes, crunchy peanuts, and a zesty dressing to create a symphony of textures and tastes. Let's embark on a culinary journey to uncover this harmonious recipe that will surely become a favorite in your kitchen.

Here are our top 2 tried and tested recipes!

VIETNAMESE GRILLED DUCK SALAD WITH CUCUMBER, RADISHES AND PEANUTS

Vietnamese Grilled Duck Salad With Cucumber, Radishes and Peanuts image

This zesty, cool and satisfying dish is worth making on any steamy summer night. The duck (you could use flank steak in a pinch, or for value) is marinated in a Vietnamese-inspired combination of soy sauce, lime, ginger, garlic, rice wine vinegar and fish sauce. The meat is grilled over indirect heat, and the result is meat beautifully infused with the flavors of the marinade. A crunchy slaw of cucumbers, radishes and carrots strewn with herbs and roasted peanuts finishes off the dish.

Provided by Melissa Clark

Categories dinner, salads and dressings

Time 40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/2 cup soy sauce
3 limes
2 tablespoons grated ginger
2 teaspoons toasted (Asian) sesame oil
4 garlic cloves, finely chopped
4 duck breast halves 2 1/2 pounds, rinsed and patted dry
2 tablespoons rice wine vinegar
2 teaspoons Thai or Vietnamese fish sauce
3 small jalapeños, seeded
1/4 cup extra-virgin olive or peanut oil
Kosher salt
black pepper
1 large cucumber, peeled and thinly sliced
2 large carrots, peeled and coarsely grated
1/3 pound radishes, thinly sliced
1/4 cup chopped cilantro, plus more for garnish
1/4 cup chopped mint, plus more for garnish
1/3 cup chopped salted roasted peanuts

Steps:

Whisk together 1/4 cup soy sauce, juice and zest of 1 lime, ginger, and sesame oil. Mash half the garlic into a paste and whisk it into this marinade. Trim away the duck skin and most of the fat (reserve for rendering, if you like). Place the duck in a shallow dish and pour the marinade over it, turning to coat. Cover with plastic wrap and refrigerate for 1 to 12 hours. Remove from the refrigerator 30 minutes before cooking.
In a small bowl, whisk together 1/4 cup soy sauce, vinegar, juice of 2 limes, fish sauce, 2 jalapeños (finely chopped) and oil. Mash the remaining garlic to a paste and whisk into this vinaigrette.
Light a grill for high indirect heat (or heat a broiler with a rack 8 inches from the heat). Remove the duck from the marinade, scraping off any excess bits, and season with salt and pepper. Transfer duck to the unlighted portion of the grill; close cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. (If broiling, place duck on a baking sheet. Broil, turning once halfway through, 4 to 5 minutes per side for medium-rare.) Transfer to a cutting board and let it rest for 5 minutes. Thinly slice against the grain.
In a large bowl, toss together cucumber, carrots, radishes, cilantro, mint and 1 jalapeño (thinly sliced), with just enough of the vinaigrette to lightly coat everything. Taste and season with salt and pepper as needed. Toss in the peanuts. Place salad on a large platter and top with sliced meat. Drizzle with more of the vinaigrette, and sprinkle with cilantro and mint.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 2127 milligrams, Sugar 6 grams

SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD

Sweet and Salty Grilled Steak With Cucumber Salad image

The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.

Provided by Melissa Clark

Categories dinner, easy, weeknight, steaks and chops, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup fish sauce
1 tablespoon packed lime zest
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons dark brown sugar
2 garlic cloves, grated or minced
1 large jalapeño, seeds and veins removed if desired, minced
1 flank steak, about 1 1/2 pounds
1 small seedless English cucumber, thinly sliced
1 large bunch of radishes, thinly sliced
4 scallions, thinly sliced
1 teaspoon vegetable, peanut or olive oil (optional)
Cooked rice noodles or rice, for serving (optional)
Sesame seeds or crushed roasted peanuts, for serving (optional)
Fresh mint leaves or cilantro, for serving (optional)

Steps:

In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
Light the grill or heat the broiler to high. Pat steak dry with paper towels.
If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams

Tips:

To ensure the duck is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the grill.
If you don't have a grill, you can also cook the duck in a grill pan over medium heat.
For a more flavorful salad, use a variety of herbs and vegetables. Some good options include cilantro, mint, basil, cucumber, radishes, and carrots.
If you're short on time, you can use store-bought rotisserie duck instead of grilling your own.
For a gluten-free version of the salad, use tamari instead of soy sauce and gluten-free fish sauce.

Conclusion:

This Vietnamese grilled duck salad is a delicious and healthy meal that is perfect for a summer cookout or potluck. The combination of grilled duck, fresh vegetables, and herbs is refreshing and flavorful, and the peanut dressing adds a touch of richness and creaminess. With its simple ingredients and easy-to-follow instructions, this salad is a great option for busy weeknights or lazy weekends. So fire up the grill and give this recipe a try!