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rate
Prep 10 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
Salad Ingredients
  • 2 duck breast.
  • 200 g of rice noodles, cooked according to the packet.
  • ½ a cucumber, sliced into ribbons using a peeler (only peel as far down as the seeds, you don’t want them in the salad).
  • 1 carrot, sliced into ribbons using a peeler.
  • 1 handful of watercress.
  • 80 g of pomegranates.
  • 1 handful of fresh coriander, just tear in your hands.
  • 4 spring onions, cut into 1cm slices at an angle.
  • 1 red chilli, roughly sliced.
  • 70 g of peanuts.
  • 2 tbsps of sesame seeds.
  • 60 g of beansprouts.
  • 1 tsp of Chinese 5 spice.
Dressing Ingredients
  • 5 tbsps of oyster sauce.
  • 5 tbsps of honey.
  • 4 tbsps of light soy sauce.
  • 3 tsps of toasted sesame oil.
  • 2 lime, juice.
Asian Duck Breast Salad Asian Duck Breast Salad

Asian Duck Breast Salad

A good salad is a lot more than just a few crispy lettuce leaves, cherry tomatoes and  cucumber. Take some great ingredients put them together correctly and that salad becomes the main event.


  1. Take the duck breast, season and sprinkle with the 5 spices on both sides. Then place skin side down in a cold ovenproof frying pan and put on a medium heat. Cook for 7 minutes so that the skin gets crispy. Flip over so it’s skin side up and put the pan in a preheated oven, set at 200℃ for 5 minutes. Once done take out of the oven and allow to rest for 5 minutes.
  2. Put the peanuts and sesame seed in another pan and dry fry for a minute or so to get toasted. 
  3. While the duck is resting take the rest of the salad ingredients along with the toasted nuts and put in a large serving dish. Now take the dressing ingredients mix all together and pour over the salad and give it all a good mix.
  4. Thinly slice the duck breast and arrange on top of the salad and serve immediately.

Passionate self-taught home cook, recipe developer and MasterChef UK 2017 contestant. Eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.

More from me

Asian Duck Breast Salad

A good salad is a lot more than just a few crispy lettuce leaves, cherry tomatoes and  cucumber. Take some great ingredients put them together correctly and that salad becomes the main event.

favorite
print
rate
Prep 10 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
Salad Ingredients
  • 2 duck breast.
  • 200 g of rice noodles, cooked according to the packet.
  • ½ a cucumber, sliced into ribbons using a peeler (only peel as far down as the seeds, you don’t want them in the salad).
  • 1 carrot, sliced into ribbons using a peeler.
  • 1 handful of watercress.
  • 80 g of pomegranates.
  • 1 handful of fresh coriander, just tear in your hands.
  • 4 spring onions, cut into 1cm slices at an angle.
  • 1 red chilli, roughly sliced.
  • 70 g of peanuts.
  • 2 tbsps of sesame seeds.
  • 60 g of beansprouts.
  • 1 tsp of Chinese 5 spice.
Dressing Ingredients
  • 5 tbsps of oyster sauce.
  • 5 tbsps of honey.
  • 4 tbsps of light soy sauce.
  • 3 tsps of toasted sesame oil.
  • 2 lime, juice.
  1. Take the duck breast, season and sprinkle with the 5 spices on both sides. Then place skin side down in a cold ovenproof frying pan and put on a medium heat. Cook for 7 minutes so that the skin gets crispy. Flip over so it’s skin side up and put the pan in a preheated oven, set at 200℃ for 5 minutes. Once done take out of the oven and allow to rest for 5 minutes.
  2. Put the peanuts and sesame seed in another pan and dry fry for a minute or so to get toasted. 
  3. While the duck is resting take the rest of the salad ingredients along with the toasted nuts and put in a large serving dish. Now take the dressing ingredients mix all together and pour over the salad and give it all a good mix.
  4. Thinly slice the duck breast and arrange on top of the salad and serve immediately.

Passionate self-taught home cook, recipe developer and MasterChef UK 2017 contestant. Eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.

More from me