Sesame duck salad

Packed full of tender roasted duck, sweet pineapple and fresh herbs and spices, this Chinese-style salad is both healthy and delicious.

  • 25 mins preparation
  • 5 mins cooking
  • Serves 6
  • Print


Sesame duck salad
  • 1 whole chinese roasted duck
  • 2 tablespoon chinese black vinegar
  • 2 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 tablespoon brown sugar
  • 500 gram chinese cabbage, shredded finely
  • 1 large (350g) red capsicum, chopped finely
  • 4 green onions (green shallots), sliced finely
  • 1/2 ripe pineapple (400g), peeled, cored, chopped coarsely
  • 1 lebanese cucumber (130g), chopped finely
  • 1 cup loosely packed coriander leaves
  • 20 mint leaves finely chopped
  • 2 tablespoon sesame seeds, toasted


Sesame duck salad
  • 1
    Remove the skin from the duck and, using a pair of kitchen scissors, cut it into thin strips. Put the strips on to a baking tray and cook under a hot grill for 1-2 minutes, or until glossy and browned. Remove and drain on paper towel..
  • 2
    Remove the meat from the duck and roughly shred into a bowl. Add any of the cooking juices from the duck to the meat.
  • 3
    To make the dressing whisk together the vinegar, olive oil, sesame oil, soy sauce and brown sugar in a medium bowl.
  • 4
    On a large serving platter or board arrange the cabbage, red capsicum, spring onion, pineapple, cucumber, herbs, shredded duck meat and half the crispy duck skin.
  • 5
    Just before serving drizzle over the dressing and top with remaining duck skin and top with sesame seeds


Not suitable to freeze or microwave.

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