Duck salad

This duck salad is the perfect meal choice if you want the perfect blend of fragrant Asian flavours. Easy to make, this tasty salad is packed with energy-boosting ingredients.


  • 1 teaspoon white peppercorns
  • 2 cloves garlic
  • 4-5 coriander roots
  • 2 duck breasts
  • 1 red chilli
  • Juice of 1 lime
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 mango, peeled, thinly sliced
  • ½ cucumber, sliced into quarters, seeds removed
  • 2 kaffir lime leaves, stem removed, very thinly sliced
  • Handful of basil, coriander and mint leaves


1. In a mortar and pestle, pound the peppercorns, 1 clove of the garlic and coriander roots to a paste. 

2. Score the duck breasts and smear with the paste. Season with salt. Pan-fry for 8 minutes, skin side down, then turn over and cook for 4 minutes on the flesh side. Rest for 5 minutes before slicing. 

3. Chop the remaining clove of garlic and half the chilli. Combine this with the lime juice, fish sauce and sugar to make a dressing. 

4. Slice the remaining half chilli and combine with the mango, cucumber, kaffir lime and herbs to make a salad. Toss the salad with dressing, add the sliced duck and serve immediately. 

Written by Ginny Grant. First appeared on Image credit: Jason Dorday via

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