Summer Duck Salad

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We had this salad while on holiday in Thailand and there is also a version in Neil Perry’s “good food” that is almost the same.

Yield: 4


  • 3-4 duck breast fillets
  • 1 teaspoon Chinese 5 spice
  • 2 teaspoons sea salt
  • 1/2 - 1 telegraph cucumber, depending on size
  • 1 red onion, finely sliced
  • 2 handfuls mung bean sprouts
  • 12 cherry tomatoes, halved
  • handful coriander leaves
  • 1/2 cup mint leaves, torn
  • 150g roasted and salted cashew nuts
  • 1/2 ripe pineapple, cored and chopped into chunks
  • 1 large clove garlic
  • juice of 2 limes (can use lemon juice)
  • 1 tablespoon chopped palm sugar (or brown sugar)
  • 1/4 cup fish sauce
  • 1 red chilli, finely chopped
  • 1 tablespoon sweet chilli sauce


Score the fat on the breast with a sharp knife and then rub with combined 5 spice and salt.
Place breasts skin side down in a frying pan and cook over a medium heat for approximately 10 minutes until skin has browned and become a little crisp and fat has melted. Drain any excess fat from pan.  Turn breast over and cook for a further 5 minutes until juices run clear when the breast is pierced with a skewer.  Allow to rest for 5 minutes.
Combine all salad ingredients on a large platter, slice duck breast and add to the salad and toss to combine.
Mix together garlic, limes, fish sauce and chilli and drizzle over the salad.

* Alternatively you can make this salad with a Chinese BBQ duck with bones removed and chopped - just ask for it be be cut this way when you purchase.

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