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    Vietnamese salad with roast duck

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    Vietnamese salad with roast duck

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


    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.

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