Crispy Duck Salad

Who doesn’t love crispy duck? This delicious salad recipe was sent in by Chai Wu.
  1. Heat oven to 200C/fan 180C/gas mark 6
  2. Score the skin of the duck breasts and season
  3. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray
  4. Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck.
  5. Roast the duck for 10 mins for pink, longer if you prefer.
  6. Remove from the oven and allow to rest for 4 mins, then slice into strips.
  7. Toss together the salad, pomegranate and duck slices. 8. Drizzle over the remaining dressing and serve.

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Recipe Information

Cooking Time


  • 2 duck breasts
  • 5g Mixed Sakura Cress
  • 5g Peeled banana shallots
  • 25g Pomegranate
  • 40ml Truffle tamarind dressing

Dressing ingredients

  • Truffle oil
  • Tamarind sauce
  • Sliced lime leaf
  • Palm sugar