Thai Roast Duck Salad

This vibrant Thai roast duck salad balances rich, crispy duck with fresh herbs, crunchy vegetables and a bright, tangy dressing. It works beautifully as a light dinner or an impressive shared platter when entertaining.

Ingredients
– 2 duck breasts, skin on
– 1 cup shredded wombok cabbage
– 1 cup cherry tomatoes, halved
– 1 Lebanese cucumber, sliced
– 1/2 cup fresh mint leaves
– 1/2 cup fresh coriander leaves
– 1 small red chilli, finely sliced
– 2 tablespoons roasted peanuts, roughly chopped

Dressing
– 2 tablespoons lime juice
– 1 tablespoon fish sauce
– 1 tablespoon palm sugar, grated
– 1 tablespoon sesame oil
– 1 tablespoon neutral oil

Method
Preheat the oven to 200°C. Score the duck skin and season lightly with salt. Place skin-side down in a cold ovenproof pan, then turn the heat to medium to slowly render the fat. Once golden, flip and transfer to the oven for 6–8 minutes until just cooked. Rest for 5 minutes, then slice.

Combine cabbage, tomatoes, cucumber, herbs, chilli and peanuts in a large bowl. Whisk dressing ingredients until sugar dissolves. Toss through the salad.

Arrange duck over the salad, spoon over extra dressing and serve immediately.

This salad is best enjoyed fresh, while the duck is warm and the herbs are fragrant. Serve with lime wedges and enjoy the balance of heat, crunch and richness that makes Thai salads so satisfying and versatile year-round. Perfect for summer lunches or relaxed weekend dinners alike.