Hot and Sour Salad of Duck

Cook time 30 Minutes
Servings 4


2 duck breasts
1 teaspoon Chinese five spice powder
2 Lebanese cucumbers
1 French shallot
1 long red chilli
1 tsp. lemongrass finely chopped
½ bunch coriander, washed leaves picked
½ bunch mint leaves, washed leaves picked
Juice of ½ lime
½ tsp. chilli flakes
1 tbs. fish sauce

Hot and Sour Salad of Duck


Pre heat the oven to 200C.

Prepare duck by drying with paper towel. Criss-cross the fat with a knife. Place in a pan, skin side down on a medium heat for four minutes.

Juice the lime into a bowl and stir in the chilli flakes, lemongrass and fish sauce. Taste, it should be spicy, sour and slightly salty. Adjust seasoning to your liking. Cut the cucumbers in half lengthways and scoop out the seeds. Cut cucumbers into 3 even pieces, cut in half again to make baton shapes. Put the cucumbers in a bowl and add the remaining salad ingredients and mix well.

Turn duck, and add five spice powder. Place in the oven at 200C for 8 – 10 minutes. Remove from pan and rest.

Deseed the chill and slice the chili finely into julienne. Peel the shallot, cut in half and slice as thin as you can.

Slice duck into thin strip and add to salad with the sliced chilli. Serve.