Twice Cooked Duck Salad


Allowing time for the salad greens to become crisp in iced water will make this recipe extra special

Prep time:60 mins

Cook time:25 mins

Serves: 2


  • 1 spring onion, finely shredded on the angle
  • 1 cup finely shredded iceberg lettuce
  • 1 cup shredded white radish
  • 1 cup fresh coriander leaves
  • 1 cup fresh Vietnamese mint
  • 2 roasted duck legs
  • 2 tablespoons Five Tastes Thai Red Curry Paste
  • 1 tablespoon brown sugar
  • ¼ teaspoon sesame oil
  • 1 mandarin, segmented & trimmed
  • Dressing:
  • Juice and zest of ½ lime
  • 1 tablespoon fish sauce
  • ¼ teaspoon sesame oil, extra
  • ½ teaspoon brown sugar, extra


Step 1

Place spring onion, lettuce, radish, coriander and mint in a large bowl of iced water. Chill for 1 hour.

Step 2

Combine Five Tastes Curry Paste, brown sugar and sesame oil. Spread over duck legs. Place duck in a baking paper lined baking dish and cook in a preheated oven at 200°C for 25 minutes.

Step 3

Meanwhile, combine dressing ingredients.

Step 4

Drain salad greens, add mandarin and drizzle with dressing. Serve immediately with duck.

Tasty Tip!

Duck legs can be marinated for an hour or overnight for additional flavour.

Twice Cooked Duck Salad
Average user rating:
  • 4

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  • Thai Red Curry Paste

    Thai Red Curry Paste

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