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Asian Duck Salad

Crispy Chinese roast Duck on a bed of vermicelli noodles, tossed with salad and lime juice, fish sauce, chilli, coriander.


  • 150grams rice vermicelli, soaked in warm water

  • Half a chinese roast duck, from a good quality Chinese BBQ (ask them to chop it for you, without the head and neck)

  • Half and avocado - cut into 1 cm pieces

  • 4 spring onions, trimmed and finely sliced (mostly green part)

  • Half spanish onion, finely sliced

  • Half roasted red capscum cut into 2cm strips

  • 1 cup of coriander leaves

  • 0.5 cup of mint leaves, roughly chopped

  • Juice of 1 lime

  • 4 tbls fish sauce (or to taste)

  • 1-2 birdseye chillis, deseeded and finely chopped

  • 1 lebanese cucember, julienned

  • 2 tbls soy sauce

  • 2 tbls of Chinese shao hsing wine


  • 1.

    Warm oven to 180 degrees.

  • 2.

    Place duck pieces on wire rack above baking tray and warm through to crisp for 10-15 mins. Check duck after 10 mins - you don't want to overdo it, otherwise it will dry out and shrivel up. It should be still moist and crisp.

  • 3.

    Soak vermicelli noodles in warm water for 5 mins, drain and put in large bowl.

  • 4.

    Prepare all other ingredients as above, and add to noodles.

  • 5.

    Toss well to combine.

  • 6.

    Serve on a large platter, ensuring an even coverage of noodles and salad.

  • 7.

    Place duck along platter on top of salad and garnish with extra coriander leaves if desired.


I often add a couple of handfuls of rocket leaves with the salad to give it extra flavour and greens - whilst not a traditional "Asian" accompianment - the pepperiness of the rocket works well with the duck.

Serve a finger bowl on the table for your guests to use as it can get messy getting all of the last meat off the duck bones!

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