Thai Duck Salad

Another super easy duck salad that will get your tastebuds dancing. Even if you dont have any duck, this salad is just fantastic on it's own and the flavours are crisp and refreshing with a little bit of heat from the sliced chillies.


4 servings

Prep time: 15 minutes

Cook time: 10 minutes


4 duck breasts

70g rocket

50g fresh coriander, ripped

25g fresh mint leaves,

2 long red chillies, deseeded, sliced lengthways

150g sugar snap peas

3 echalion shallots, finely sliced lengthways

4 carrots, peeled

2 limes

2 tbsp light soy sauce

2 garlic gloves, finely chopped

1 tsp honey

2 tsp sesame oil

Thumb sized piece of ginger, finely grated

Vegetable oil (for cooking)


To make the salad dressing, combine ginger, lime juice, garlic, soy sauce, sesame oil and honey in a bowl then place to one side.

Heat a non stick pan over a high heat and add some vegetable oil. Place the duck in the pan and cook for 3 minutes either side for medium. Remove from heat and cover with foil for 10 minutes.

Meanwhile, using a potato peeler, peel your carrots into thin ribbons and add them to a glass bowl with your peas and chilli. Cover with boiling water, drain them and refresh under cold running water. Return to the bowl and add your rocket, shallots, mint and ripped coriander then pour half of the dressing over the salad and coat thoroughly.

Thinly slice duck across the grain and add to the salad, ensuring the duck is coated in the dressing then serve.


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