Glazed Duck with Green Bean and Marinated Vegetable Salad

Ingredients

• Duck

  • 1/2 cup (125 ml) hoisin sauce
  • 2 tbsp (30 ml) Sriracha sauce
  • 2 tbsp (30 ml) Vietnamese dipping sauce (nuoc cham)
  • 1 tsp Chinese five-spice powder
  • 2 duck breasts

• Salad

  • 3 tbsp (45 ml) Vietnamese dipping sauce (nuoc cham)
  • 3 tbsp (45 ml) lime juice
  • 2 bell peppers, various colours, seeded and thinly sliced
  • 1 large carrot, julienned
  • 1 shallot, thinly sliced
  • 3/4 lb (340 g) thin green beans, blanched and chilled (see note)
  • 1/2 cup (75 g) roasted peanuts, chopped
  • 1/2 cup (15 g) cilantro or Thai basil leaves