Luv-a-Duck Recipes

Quick Tip cooking duck

Wasabi Marinated Duck Salad


4 Luv-a-Duck breast fillets
1/3 cup light soy sauce
1/3 cup rice wine vinegar
2 teaspoons sesame oil
2 teaspoons wasabi paste
2 teaspoons freshly grated ginger

150g snow peas, trimmed and cut in half
1 bunch broccolini, trimmed and cut into three
70g podded edamame beans
¼ red onions, thinly sliced
40g watercress or spinach leaves
1 tablespoon toasted black and white sesame seeds

Equipment required

  • Fry Pan
  • Oven
  • Saucepan

Products used

Fresh Duck Breasts

Fresh Duck Breasts


Chef’s Tips

1.  Score duck breasts with a sharp knife and place in a single layer, skin side up, in a shallow dish.

2.  Combine soy sauce, vinegar, sesame, wasabi paste and ginger in a screw top jar and shake until well combined.  Pour half of the mixture over the duck to form a marinade.  Allow to stand for 30 minutes.  Reserve remaining dressing in jar and set aside.

3.  Pat dry the duck skin with absorbent paper.  Heat a pan over moderate and place duck, skin side down, and cook for 5 minutes or until skin is golden brown. Turn over and cook for a further 2 minutes.  Remove from the pan and place on a roasting tray.  Roast the duck in oven for 8-10 minutes or to your liking. Rest for 5 minutes before slicing. 

4.  Meanwhile, bring a saucepan of water to the boil and cook peas and broccolini for 1 minute or until just cooked and still crunchy, and then drain well.  Combine peas and broccolini with edamame, onion and watercress and arrange on a serving plate.  Top with duck and drizzle evenly with remaining dressing.  Sprinkle with sesame seeds

LUV to Help You

How to Cook Duck Breasts

Products used

Fresh Duck Breasts

Fresh Duck Breasts

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