4 Servings
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Putting together this easy Thai-style duck breast salad literally takes minutes and is a lovely way to use up that leftover duck meat.


  • 4 100 g baby corn
  • 1/3 cup sweet chilli sauce
  • 3 tsps fish sauce
  • 2 tbsps lime juice
  • 2 tsps peanut oil
  • 1 cup bak choy, sliced
  • 1 bunch Chinese cabbage
  • 1½ cups coriander leaves
  • 1½ cups mint leaves
  • 1 Lebanese cucumber, seeded, sliced
  • 1 red capsicum, seeded, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 barbecued duck breast, thinly sliced, buy from your favourite roast duck stall
  • 2 tbsps sesame seeds, toasted

In a saucepan of boiling water, cook corn 2 to 3 mins. Drain, cool and quarter lengthways.


In a jug, combine sauces, lime juice and peanut oil. Set aside.


In a large bowl, mix corn, bak choy, cabbage, coriander, mint, cucumber, capsicum and onion together. Toss well and arrange on a serving platter.


Arrange sliced duck over salad. Sprinkle with sesame seeds. Serve with dressing on the side.

Photo: Bauer

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