Recipe: Duck salad


Cuisine Chop Chop: Duck salad

In the latest in the Chop Chop video series, Cuisine senior food writer Ginny Grant makes a speedy duck salad packed with fragrant Asian flavours. 

1 teaspoon white peppercorns
2 cloves garlic
4-5 coriander roots
2 duck breasts
1 red chilli
juice of 1 lime
2 tablespoons fish sauce
1 teaspoon sugar
1 mango, peeled, thinly sliced
½ cucumber, sliced into quarters, seeds removed
2 kaffir lime leaves, stem removed, very thinly sliced
handful of basil, coriander and mint leaves

In a mortar and pestle, pound the peppercorns, 1 clove of the garlic and coriander roots to a paste. 

Score the duck breasts  and smear with the paste. Season with salt. Pan-fry for 8 minutes, skin side down, then turn over and cook for 4 minutes on the flesh side. Rest for 5 minutes before slicing. 

Chop the remaining clove of garlic and half the chilli. Combine this with the lime juice, fish sauce and sugar to make a dressing. 

Slice the remaining half chilli and combine with the mango, cucumber, kaffir lime and herbs to make a salad. Toss the salad with dressing, add the sliced duck and serve immediately. 

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Liven up a weeknight dinner with Ginny Grant's duck salad.

Liven up a weeknight dinner with Ginny Grant's duck salad.

 - Stuff


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