Thai Roast Duck Salad

Thai Roast Duck SaladRecipe
Becky Luigart-Stayner; Jan Gautro
Rich, meaty duck breast stands up well to the full-flavored dressing in this Asian-style salad. The sweetness of honey is a nice foil to the spicy sambal oelek.


4 servings (serving size: about 1 1/3 cups salad and about 3 ounces duck)

Recipe from

Cooking Light

Nutritional Information

Calories 215
Caloriesfromfat 22 %
Fat 5.2 g
Satfat 1.6 g
Monofat 1.4 g
Polyfat 0.8 g
Protein 24.6 g
Carbohydrate 18.5 g
Fiber 2.6 g
Cholesterol 87 mg
Iron 5.8 mg
Sodium 462 mg
Calcium 48 mg


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


Preheat oven to 400°.

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 400° 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.

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.