Pre-Order for Chef Nak's Book Now! Available August 2019

{កាញ់} - Duck Salad

Duck Salad

កាញ់ - {Kahn}

Kanh is a kind of salad that contains meat, fresh vegetables, crunchy roasted peanuts, salty, sweet and sour flavor. Traditionally, Kanh has to be with cooked chopped duck meat and skin which makes this salad special. But wait! Kanh is not only special, it is extraordinary because real Kanh has to have an incredible sauce which is a combination of fresh duck blood (liquid) with coconut juice. I have to say this sauce is a plus for whoever is a food adventurer but it’s also a minus for this dish because of people’s strong reaction to fresh duck blood. Over time this has reduced the popularity of this dish and it has become very rarely eaten. There are few places in Siem Reap town that still serve this dish as their restaurant specialty, although even here they offer the blood sauce on the side as an option. So, let’s cook a Kanh dish that everyone will love!

Ingredients -
  • Duck breast: 1kg
  • Roasted peanuts (unsalted): 100g
  • Lime juice: 1/5
  • Shallots: 5 large pieces
  • Garlic: 10 gloves
  • Salt: 2 teaspoon
  • Fish sauce: 2 tablespoon
  • Palm sugar: 1.5 tablespoon
  • Chili: 50g
  • Mixed basil: 100g
  • Beansprout: 400g
  • Long green bean: 300g

Duck breast: slice and chop not too fine.
Shallots and garlic: Peal and thinly sliced
Long green bean: cut for about 1 centimeter long

Frying pan on medium high heat and place chopped duck meat in and stir until 50% of juice from duck is gone. Move cooked duck to a large bowl to cool and wait for mixing later. Once the duck is cooled a little, add shallots, garlic, fish sauce, salt, palm sugar and lime juice and mix everything together well. Taste the mixture now and you should find a balance of sweet, salty and sour - adjust accordingly. 5 minutes before you are ready to serve add long green bean and beansprout in and toss well.

To serve:
Place the Kanh on plates and sprinkle mixed basil, unsalted peanuts and chili.

Leave a comment

Name .
.
Message .