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Prep Time 10 minutes - Total Times 15 minutes - Serves 4

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.

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 thumb piece of fresh ginger, grated.

  • 2 garlic, grated.


  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.

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