Banana Blossom Salad with Duck and Ginger

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Banana Blossom Salad with Duck and Ginger (Goi Vit Bap Chuoi)
Servings	Prep. Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
1 young banana blossom, finely cut	2 cups iced water	1 tablespoon lemon juice
2 duck breasts	1/2 cup Fish Sauce Dip	1 teaspoon finely cut rau ram (polygonum leaves)
1 tablespoon finely chopped ginger root	1 tablespoon coarsely ground peanuts	1 tablespoon fried shallots
1/4 cup cilantro leaves

1 Place the sliced banana blossom in cold water with lemon juice, and let soak for 1 hour. Boil (or steam) the duck in a shallow saucepan with a little water until tender. Let cool, remove skin and cut into thin slices. Drain the banana blossom, then toss in a large bowl with fish sauce dip, rau ram, ginger, peanuts and the sliced duck. Arrange on a platter and sprinkle with fried shallots. Garnish with cilantro leaves.

2 HELPFUL HINTS: If you can't find banana blossom, use shaved celery. In addition to boiling, the duck breast can be baked, fried or grilled.