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Toasted Rice and Herb Salad with Minced Duck

This dish pairs duck, minced with sticky rice, uncooked, jasmine rice, uncooked and fish sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

18 g Protein
42 g Carbohydrates
44 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 112g duck, minced 452 kcal
  • 36g sticky rice (glutinous rice), uncooked 131 kcal
  • 10g jasmine rice, uncooked (for toasting) 37 kcal
  • 8g fish sauce 3 kcal
  • 11g lime juice 3 kcal
  • 22g shallot, thinly sliced 16 kcal
  • 2g Thai chili, sliced 1 kcal
  • 4g mint, chopped 1 kcal
  • 4g cilantro, chopped 1 kcal

Cooking instructions

  1. jasmine rice
    Toast the uncooked jasmine rice in a dry skillet over medium heat, stirring until golden and fragrant, 6 to 8 minutes. Cool, then grind into a coarse powder.
  2. duck
    In the same skillet, cook the minced duck over medium heat, breaking it up, until browned and cooked through, 7 to 9 minutes. Drain excess fat if needed.
  3. duckfish saucelime juiceshallotThai chili
    In a bowl, combine warm duck with fish sauce, lime juice, sliced shallot, chili, and the toasted rice powder.
  4. fish saucelime juicemintcilantro
    Fold in mint and cilantro. Taste and adjust with more lime or fish sauce.
  5. sticky rice (glutinous rice)
    Serve with warm sticky rice for scooping.

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