Vietnamese salad with roast duck


2 x 1.25kg Gressingham Whole Ducks
2 tbsp groundnut oil
2 tbsp Chinese 5 spice

For the dressing

6 tbsp fish sauce
6 tbsp rice vinegar
4 tbsp caster sugar
2 birdseye chillies (from 30g pack Cooks' Ingredients Thai Chillies), finely chopped
3 cloves garlic, finely chopped
Juice of 2 limes

For the salad

2 tbsp jasmine rice
300g white cabbage, finely sliced
2 large carrots, peeled and shredded
1 pack salad onions, shredded
½ x 200g pack radishes, finely sliced
½ cucumber, finely sliced
1 unripe mango, peeled and cut into matchsticks
1 heart Romaine lettuce, shredded roughly
50g mint leaves, picked
28g pack fresh coriander, leaves torn


1. Preheat oven 200ºC, gas mark 6. Place the ducks on a grill over a large roasting tin, pat the skin dry and rub all over with the oil and 5 spice.

2. Place in the oven to roast for 2 hours until the skin is crisp and the flesh is tender with no pink meat. Remove from the oven and leave uncovered to rest.

3. To make the dressing: place the fish sauce, rice vinegar and caster sugar in a small saucepan and heat until simmering and the sugar has dissolved. Add the chopped chilli, garlic and lime juice then tip into a bowl and leave to cool completely.

4. In a small dry pan toast the jasmine rice until golden and fragrant. Tip into a spice grinder or pestle and mortar and grind to a fine powder.

5. Add the remaining salad ingredients to a large bowl. Shred the duck and add to the salad. Dress with the dressing and divide amongst the plates, scatter with the toasted rice powder and serve.

  • Preparation time: 20 minutes
  • Cooking time: 120 minutes
  • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

Nutritional Info

Typical values per serving:

Energy 2723.784kJ
Fat 37g
Saturated Fat 10.9g
Carbohydrate 33g
Sugars 23.5g
Salt 4.3g

3.7g fibre, 46.6g protein

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3 stars

Average user rating Based on 8 ratings

This recipe was first published in Tue Jul 09 09:54:30 BST 2013.