Thai-Style Duck Breast Salad Asian

Thai-Style Duck Breast Salad

By Atika Lim  , , , ,

April 11, 2016

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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.

  • Prep: 15 mins
  • Cook: 5 mins
  • Yields: 4 Servings


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


1In a saucepan of boiling water, cook corn 2 to 3 mins. Drain, cool and quarter lengthways.

2In a jug, combine sauces, lime juice and peanut oil. Set aside.

3In a large bowl, mix corn, bak choy, cabbage, coriander, mint, cucumber, capsicum and onion together. Toss well and arrange on a serving platter.

4Arrange sliced duck over salad. Sprinkle with sesame seeds. Serve with dressing on the side.

Photo: Bauer

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