Thai Roast Duck Salad

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.

Yield: 4 servings (serving size: about 1 1/3 cups salad and about 3 ounces duck)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 22%
  • Fat: 5.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 24.6g
  • Carbohydrate: 18.5g
  • Fiber: 2.6g
  • Cholesterol: 87mg
  • Iron: 5.8mg
  • Sodium: 462mg
  • Calcium: 48mg


  • 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 400°.
  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 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.
  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.
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