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Duck Salad

A simple and delicious recipe for duck salad from Martin Place Bar voted Australia's favourite Bistro/Pub Meal in the 2009 I love FOOD awards.


  • 200g chinese bbq duck, shredded

  • 60g baby spinach leaves, washed

  • 10 cherry tomatoes, halved

  • 100g rice vermicelli, pre-soaked in boiling water then cut into short lengths

  • 100g carrot, julienned

  • 150g bean shoots

  • 1/4 bunch coriander, leaves only

  • 1/4 bunch vietnamese mint, leaves only

  • 1/4 bunch spring onions, finely sliced

  • 1 long red chilli, deseeded and finely sliced

  • 2 golden shallots, finely sliced and fried until crisp or ready-made shallots may be purchased from asian grocery stores

  • Dressing

  • 2 spring onions, finely chopped

  • 1 knob ginger (about 1.5cm), peeled and grated

  • 1 clove garlic, crushed

  • olive oil

  • 2 oranges - juice only

  • 2 tablespoons caster sugar

  • 2 tablespoons fish sauce

  • 2 tablespoons rice wine vinegar


  • Dressing:

  • 1.

    Sweat the spring onions, ginger and garlic in a little olive oil over low heat.

  • 2.

    Add the orange juice, sugar, fish sauce and rice vinegar.

  • 3.

    Bring to the boil and simmer 3 - 4 minutes. Allow to cool.

  • Duck Salad:

  • 1.

    Place all the ingredients into a large bowl and toss to combine.

  • 2.

    Pour the dressing over the salad, toss again and serve immediately.

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