Thai Roast Duck Salad Recipe

Name: Thai Roast Duck Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-ounce) boneless duck breasts, split into halves; 1/8 teaspoon freshly ground black pepper; 1/4 cup fresh lime juice; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon fish sauce; 2 to 3 teaspoons sambal oelek (ground fresh chile paste); 1 teaspoon finely chopped shallots; 4 cups torn Boston lettuce; 2 cups peeled sliced cucumber; 3/4 cup diagonally sliced carrot; 1/2 cup thinly sliced red onion; 1/2 cup thinly sliced red bell pepper; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh mint

Servings: persons

2 (8-ounce) boneless duck breasts, split into halves
1/8 teaspoon freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon fish sauce
2 to 3 teaspoons sambal oelek (ground fresh chile paste)
1 teaspoon finely chopped shallots
4 cups torn Boston lettuce
2 cups peeled sliced cucumber
3/4 cup diagonally sliced carrot
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint

1
Preheat oven to 400u00b0.
2
Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle duck with pepper. Add duck to pan; cook 2 minutes on each side or until browned. Place pan in oven, and bake at 400u00b0 for 15 minutes or until desired degree of doneness. Remove duck from pan; let stand 10 minutes. Remove and discard skin from duck; cut duck crosswise into thin slices.
3
Combine lime juice, honey, vinegar, fish sauce, sambal oelek, and shallots, stirring with a whisk. Combine Boston lettuce and remaining ingredients in a large bowl. Drizzle 6 tablespoons juice mixture over lettuce mixture, and toss to coat. Divide salad evenly among 4 plates. Divide duck evenly among salads. Drizzle each serving with 1 1/2 teaspoons juice mixture.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (8-ounce) boneless duck breasts, split into halves, 1/8 teaspoon freshly ground black pepper, 1/4 cup fresh lime juice, 2 tablespoons honey, and more.

Yes, Thai Roast Duck Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Roast Duck Salad

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