MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana Blossom Salad With Duck
 Categories: Duck, Vietnamese
      Yield: 4 Servings
 
      1    Young banana blossom; sliced
           - to yield 1-1/2 c
      2 c  Ice water (500 ml)
      1 tb Lemon juice;
           - freshly squeezed
      2    Duck breasts
    1/4 c  Fish Sauce Dip (60 ml)
      1 ts Polygonum leaves (rau ram);
           - thinly sliced
      1    Fresh ginger root (1");
           - peeled, minced
      1 tb Unsalted peanuts; roast,
           - crushed
      1 tb Crispy fried shallots;
           - for garnish
 
  Preparation time: 45 minutes
  Soaking time: 1 hour
  Cooking time: 50 minutes
  
  Boil the sliced banana blossom in a pot of water until tender, about
  20 minutes. Remove and soak in the ice water with lemon juice for
  about 1 hour, then squeeze until dry and set aside.
  
  Place the duck in a saucepan and cover with 3/4 cup water. Poach over
  medium-low heat for about 30 minutes. Remove from the heat and set
  aside to cool, then shred the duck along the grain into thin strips.
  
  Combine the banana blossom, duck, Dish Sauce Dip, polygonum leaves,
  ginger, and peanuts in a large bowl, and toss until well blended.
  
  Arrange the salad on a serving platter and sprinkle with the Crispy
  Fried Shallots on top. Serve immediately.
  
  Note: If banana blossom is not available, use 1-1/2 cups shaved celery
  instead. Do not boil the celery but toss the fresh celery with all the
  other ingredients. Alternatively, the duck breasts can be steamed,
  baked, fried, or grilled.
  
  Recipe by The Food of Vietnam by Trieu Thi Choi & Marcel Isaak, 2005
 
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