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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