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thai duck salad


Thai Duck Salad


  • 1 large duck breast
  • 1 Romaine or 2 Little Gem lettuces
  • Small bunch of mint leaves, ripped
  • Small bunch of coriander leaves, ripped
  • 1 1/2 limes (juice the half, save the other for garnish)
  • 1 small chilli, finely chopped
  • 2tbsp of fish sauce
  • 2 tsp sugar
  • 1 clove of garlic
  • 2 finely chopped spring onions
  • Quarter of a cucumber, chopped in half and then at an angle
  • 6 radishes
  • handful of peanuts (roughly crushed)
  • Dash of sesame oil

It’s rare something this tasty is so good for you! Duck is a wonderful source of protein, a vital nutrient for keeping our faces looking firm and smooth. It is our belief we don’t eat enough radishes! Eating the rainbow is crucial for health, and particularly skin health, these little unassuming salad vegetables pack an anti-oxidant punch, and the citrus adds yet more Vitamin C. What is not to love? We guarantee you’ll do this recipe again and again! (serves 2)


  1. Preheat the oven to 200 oC or 180 fan

  2. Dry duck breast with kitchen paper and score the skin six times creating a diamond pattern. Season with salt and pepper and put skin side down in a cold (very important) frying pan. Cook over a low to medium heat for 6-8 minutes until the skin is golden and crispy and fat rendered. Turn over and cook for a further minute then transfer to oven for another 8 minutes (do check it, and if you like it quite pink, you may want to take it out a little earlier)

  3. Allow the duck to rest for 10 minutes while you prepare the dressing. Combine everything the lime juice, fish sauce, chilli, garlic, sugar and sesame oil in a bowl. Taste and adjust as necessary

  4. Arrange the lettuce leaves, cucumber and radish, slice the duck and arrange on top. Pour over the dressing and garnish with the fresh herbs and peanuts