Nom Chan Vit (Duck Feet Salad with Mango and Papaya)
Vietnamese dishesSaladsNationwide30 minutes
This boneless duck feet salad with mango and green papaya is springy and crunchy, sour and spicy in equal measure, and works as a snack or as something to eat with a drink. Duck feet poached well have taut skin and crisp cartilage with no off smell.
The biggest problem is a salad that floods with liquid after ten minutes and tastes of nothing. The papaya and carrot must be salted and then wrung out before tossing. The duck feet also need several rinses to wash off the fat film, otherwise the plate turns greasy and fishy.
This batch weighs about 1.9kg, at roughly 138 calories per 100g.
Method
Rub 1kg duck feet with salt and rinse them thoroughly. Bring a pot of water to a boil, cook the duck feet for 10 minutes, then turn off the heat, cover and let them sit for another 15 minutes.
Lift the duck feet into a basin of cold water and rinse them 2 to 3 times to remove the fat film. Bone them out or slice off the meat, skin and cartilage, then cut into small bite sized pieces.
Peel 1/4 green papaya, 1 carrot and 1 green mango, rinse them in lightly salted water to remove the sap, then shred them finely, keeping the mango on a separate plate.
Add 1 tablespoon salt to the shredded papaya and carrot, toss, leave for 10 minutes to soften, then wring them out completely.
Pick and wash the herbs, then chop them. Crush 100g roasted peanuts coarsely. Mince 3 garlic cloves and 2 chilies.
Put the papaya, carrot and shredded mango in a large bowl, toss, then add 1 tablespoon lime juice, the minced garlic and chili, 2 tablespoons kOBE Monk Fruit Blend and 1 teaspoon seasoning salt, and mix until evenly coated.
Add the duck feet, roasted peanuts and herbs, toss well and arrange on a plate.
Tips
Ten minutes of boiling followed by 15 minutes covered off the heat cooks the duck feet evenly without splitting the skin.
Papaya and carrot salted for 10 minutes and wrung out keep the salad from flooding once dressed.
kOBE Monk Fruit Blend dissolves slowly, so mixing it with the lime juice 5 minutes ahead lets it dissolve before it meets the vegetables.
Several rinses in cold water take the fat film off the duck feet and keep the plate clean tasting.
Peanuts and herbs go in last, as an early addition leaves the peanuts soft and the herbs bruised.
The salad is at its best straight away, since after 30 minutes the vegetables start releasing water again.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.