Duck Salad with Hot and Sour Dressing

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 4 duck breast fillets, roasted or grilled and thinly sliced
  • fresh crisp lettuce leaves
  • 2 shallots, thinly sliced
  • 4 spring onions, finely chopped
  • Matchstick batons of cucumber and celery
  • 3 tablespoons fish sauce
  • 1–2 tablespoons lime juice
  • 2 cloves garlic, crushed or finely chopped
  • 1 red and 1 green chilli pepper, seeded and very finely chopped
  • 1 teaspoon palm or demerara sugar
  • Celery leaves, sliced seeded chilli pepper, chopped spring onions, to garnish


Arrange the slices of duck on a bed of lettuce on a serving dish. Sprinkle over the shallots, spring onions, cucumber and celery.

To make the dressing, put the fish sauce, lime juice, garlic, chillies and sugar into a small pan, and heat through gently. The actual amount of ingredients is just a guide and you can experiment with it until it is to your liking. Pour the warm dressing over the salad and garnish with the celery leaves, sliced chilli and chopped spring onions.