Asian duck salad

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Prep time:

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Serves: 4

By FellatioNelson

(1 Vote) 3


  • 2 tbsp caster sugar

  • 2 spring onion sliced

  • 1 lime juiced

  • 2 tbsp boiling water

  • 1 handful fresh mint roughly chopped

  • 1 handful cashew nuts or peanuts, chopped

  • 1 tsp fresh ginger finely chopped

  • 4 duck breasts

  • 4 radishes thinly sliced

  • 1 tbsp dark soy sauce

  • 1 handful fresh coriander roughly chopped

  • 2 tbsp fish sauce nam pla

  • 1/2 cucumber deseeded, peeled and cut into strips

  • 2 little gem lettuces

  • 2 red chilli deseeded and finely chopped

  • 2 handfuls beansprouts


  1. Preheat the oven to 200C.
  2. Make the base of the salad by tossing together the lettuce, cucumber, radishes and spring onions. Scatter over the herbs, and divide onto serving plates before adding the chopped nuts.
  3. Then, dry the duck breasts with kitchen towel, use a very sharp knife to score the fat in a criss cross pattern, being careful to not cut into the flesh. Season both sides with salt and black pepper.
  4. Heat a dry frying pan until hot, and place the duck breasts fat side down for 5 minutes. This should be long enough to render some of the duck fat down and make the skin nice and golden and beginning to crisp up.
  5. Turn the duck breasts over and cook meat side for no more than 1-2 minutes to seal.
  6. Transfer the duck breasts to a roasting tin and cook in the oven for about 7 minutes. The skin should have crisped nicely by now but the meat should still be deeply pink and juicy.
  7. Meanwhile, make the dressing, by dissolving the sugar in the 2 tbsp of boiling water, with the other liquids. Then add the chilli and ginger, and stir.
  8. After the duck has cooked, remove and allow to rest. The duck should continue to cook through, but remain nicely pink in the centre.
  9. Cut the duck into slices, then arrange over the salad in a fan shape. Drizzle with the dressing. Enjoy!

Additional Information

  • Kids can help

  • Salad

  • Meat

  • Starter

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • Static 03/06/11 17:06

    Wow! Just as I was starting to have a "what to cook" tonight moment! I'm looking forward to trying this later but may replace the duck with tuna steaks as I have some in the fridge :o)

  • Al0uiseG 09/05/11 15:17

    It is absolutely delicious and incredibly low carb, it goes very well with a crisp Gavi di Gavi. --or 6--

  • FellatioNelson 09/05/11 11:55

    This is really easy and quick, yet sophisticated. It works well as a starter, or as a light lunch/supper - especially for low-carbers. I have ticked 'yes' to nut free, simply because the addition of nuts to the salad is entirely optional and it would work just fine without them.