Luv-a-Duck Recipes

Asian Chop Salad with Peking Duck Breast Recipe

Asian Chop Salad with Peking Duck Breast


1 pack x 360g Luv-A-Duck Peking Duck Breast
½ wombok cabbage, thinly shredded
1 carrot, julienned
1 cup bean sprouts
1 cup fresh herbs: coriander, mint, spring onions
½ cup peanuts, roasted and roughly chopped
Juice 1 lime juice
1 Tbsp fish sauce
2 tsp caster sugar
1 tsp chilli flakes


  1. Preheat Oven to 190°C.
  2. Remove duck from pack and place skin side up on a lined baking tray or dish. Bake for 10-12 mins. Allow to rest for 2 mins before thinly slicing.
  3. Meanwhile prepare the salad. Combine the wombok, carrot, bean sprouts, fresh herbs and half the peanuts in a large bowl. In a small bowl combine the lime juice, fish sauce, caster sugar and chilli flakes.
  4. Dress the salad and then top with crispy skin Peking duck.


Recipe by Shelley Judge

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Kathy Hooper

Rating: 5 / 5

A deliciously fresh salad for summer & the duck is perfect on top

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