Asian Cucumber and Duck Salad

Serves 4
Time 30 minutes


2 duck breasts, skin-on


½ tsp grated ginger
2 cloves garlic, grated
¼ cup mirin
¾ cup soy sauce


1 cucumber, diced
½ cup daikon, diced
1 long red chili, finely sliced
1 long green chilli, finely sliced
¼ bunch coriander, roughly chopped
100g bean shoots or sprouts, roughly chopped
3 spring onions, thinly sliced
¼ cup pickled ginger


½ tsp grated ginger
1 clove garlic, grated
1 tbsp soy sauce
1 tbsp mirin
Juice 1 lime
Salt and pepper
2 tbsp Kewpie mayonnaise
2 tbsp extra virgin olive oil

Crispy fried shallots, to serve
Toasted sesame seeds, to serve
Nori sheets, to serve


To make the marinade, combine all ingredients in a dish (big enough to fit both duck breasts) and whisk together.

Score the duck skin in a criss-cross pattern and season both sides with salt. Heat a non-stick frypan over low-medium heat and place the duck breasts, skin side down, into the hot pan. Fry gently for the fat to render down. Once crispy on the skin side, turn over and cook the other side for a minute or two.

Place the duck breasts, skin side up, straight into the marinade so it absorbs the liquid as it cools down.

For the salad, combine all ingredients in a large bowl and set aside.

Combine all of the dressing ingredients in a small bowl and whisk together. Pour dressing over the salad and toss together well.

Remove the duck from the marinade and slice into thick medallions. Arrange on top of the salad, sprinkle over some crispy fried shallots and sesame seeds, and serve either wrapped in a nori sheet or in a bowl.