Oriental Duck Salad

A zingy Oriental duck salad that is easy to cook and prepare. Makes a fantastic alternative to more traditional duck dishes.

Serves: 4
20 mins
30 mins


  • 4 Gressingham Duck Breasts
  • Salt & Pepper
  • 4 crisp baby gems or similar lettuce, shredded.
  • 2 Shallots, finely sliced
  • 4 Spring onions, cut into thin discs
  • 2 Celery Sticks, cut into match sticks
  • ½ Cucumber, cut into match sticks
  • 1 red & 1 yellow Pepper, finely sliced
  • 3 tbsp Fish Sauce
  • 2 tbsp Lime juice
  • 2 Garlic cloves, peeled & crushed
  • 2 Red chillies, de-seeded and finely sliced
  • 1 dsp palm sugar (or demerera)
  • Roasted Peanuts (optional)


  1. Pre-heat the oven to 180oC, Fan 160oC, Gas Mark 4.
  2. Score the fat on each duck breast and season well, place the duck breasts skin side down into a large frying pan, and place on a medium heat (without oil) and cook for about 8 minutes until the fat has rendered out and the skin has gone golden brown and crispy.
  3. Turn the duck breasts over briefly to seal the flesh side, and then transfer to a roasting dish and place in the oven for 8 minutes.
  4. Meanwhile, make the dressing by adding the fish sauce, lime juice, garlic, chilli and sugar to a small pan and placing over a medium heat stirring until the sugar has dissolved.
  5. Leave the duck breasts to rest for 5-10 minutes before carving. Arrange the lettuce, shallots, spring onions, cucumber, celery and peppers onto 4 plates. Lay a carved duck breast on top of each salad and drizzle with the dressing. If using, scatter the roasted peanuts over the plate.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.