Asian Duck Salad


Buy half a Chinese roast duck in Chinatown or use leftover roast duck, and turn it into a light, fresh, crunchy salad with a delicate, sweet dressing. Also good with barbecued chicken.


  • ½ Chinese roast duck, or leftover roast duck
  • 2 carrots, peeled
  • 200 g mangetout (snow peas)
  • 1 sweet red or yellow pepper, cored and seeded
  • 2 spring onions, trimmed
  • 200 g bean sprouts


  • 1 tbsp mirin (Japanese sweet rice wine)
  • 2 tbsp Japanese rice vinegar
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • sea salt
  • freshly ground black pepper
  • 3 tbsp olive oil


Slice or shred the duck meat, discarding the bones. Cut the carrots into short lengths, then into matchsticks. Slice the mangetout, sweet pepper and spring onions lengthwise into matchsticks.

Put the carrots, pepper and bean sprouts in a bowl, pour a jug of boiling water over them, then drain and refresh under cold running water. Drain again.

To make the dressing, whisk the mirin, rice vinegar, fish sauce, sugar, salt, pepper and olive oil together in a bowl.

Add the vegetables and duck to the dressing and toss gently. Pile onto plates and serve, with or without steamed rice.