Serves 2, 15 minutes Preparation, 30 minutes Cooking

Not sure what to cook for tea tonight? Don’t get in a flap - try our Crispy Duck Salad recipe! Made with tender duck and a sumptuous salad, you’d be ‘quackers’ not to try it!


For the Crispy Duck:
  • 2 large Duck Breasts
  • Salt and Pepper
  • Honey
  • Drizzle of Oil
For the salad:
  • 150g Cherry Tomatoes, chopped
  • 100g Cashew Nuts 
  • 50g Bamboo Shoots
  • 1 Cucumber, sliced
  • 1 large Carrot, sliced
  • 2 Spring Onions, sliced
  • 200g Lettuce leaves
  • 50g Water Chestnuts 
  • Sprigs of Coriander
  • 1 Red Chilli, chopped


  1. Preheat the oven to 180oC/200oF/Gas Mark 4.
  2. Using a sharp knife, score the Duck Breasts skin. 
  3. Rub the oil into the surface of the skin and season with Salt and Pepper.
  4. In a large frying pan, fry the duck breast skin-side down for 5 minutes until the skin turns golden brown and crispy.
  5. Turn the duck over and cook until the meat has been sealed.
  6. Place the duck in an oven-proof dish and drizzle with Honey and cook in the oven for 20 minutes.
  7. As the duck cooks, chop the Tomatoes, Red Chilli and slice the Cucumber, Carrots and Spring Onions.
  8. In a large bowl mix the Lettuce leaves, Water Chestnuts, Bamboo Shoots and Cashew Nuts and add in the chopped vegetables.
  9. Once the duck has cooked, allow to cool slightly.
  10. Serve the Crispy Duck Salad and garnish with the sprigs of Coriander.

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