Tangy duck salad

Served alongside some sliced barbecued duck, this zesty Asian salad is full of spice and packs a punch.

  • 15 mins preparation
  • 20 mins marinating
  • Serves 4
  • Print


Tangy duck salad
  • 4 eschalots, finely sliced
  • 1/4 cup lime juice
  • 1/4 cup grated palm or brown sugar
  • 2 tablespoon fish sauce
  • 1 tablespoon peanut oil
  • 2 lebanese cucumbers, sliced diagonally
  • 1 cup mint leaves
  • 1 cup coriander leaves
  • 1/2 cup thai basil leaves
  • 3 kaffir lime leaves, finely sliced
  • 1 barbecued duck, sliced
  • sliced chilli, shredded green onion, lime wedges to serve


Tangy duck salad
  • 1
    Combine eschalots, lime juice, sugar, fish sauce and oil in a medium bowl. Set aside for 10 minutes until eschalots become transparent.
  • 2
    In a large bowl, combine cucumber, herbs and kaffir lime leaves. Add eschalot mixture and toss well.
  • 3
    Arrange duck on a serving plate with salad. Top with chilli and green onion. Accompany with lime wedges.


You can buy barbecued duck from Asian stores and increasingly in the meat section of your supermarket. Alternatively, bake your own. To bake a duck, pierce the skin in several places, rub with salt and bake in a hot oven at 200°C, allowing 25-30 minutes per 500g. Barbecued chicken could be used in place of duck.

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