Name: Chopped duck salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Dressing; 2 tablespoon fish sauce; 2 tablespoon hot chilli sauce; 1 tablespoon lime juice; 1 teaspoon caster sugar; 1 birdseye chilli, finely chopped; 1 chinese barbecued duck, flesh chopped; 250 gram green papaya, peeled, seeds removed, shredded; 1 baby cos lettuce, leaves separated, chopped; 2 oranges, segmented (see note); 2 eschalot, finely sliced; 1 cup mint leaves; 1 cup coriander leaves

Ingredients

Dressing

2 tablespoon fish sauce

2 tablespoon hot chilli sauce

1 tablespoon lime juice

1 teaspoon caster sugar

1 birdseye chilli, finely chopped

1 chinese barbecued duck, flesh chopped

250 gram green papaya, peeled, seeds removed, shredded

1 baby cos lettuce, leaves separated, chopped

2 oranges, segmented (see note)

2 eschalot, finely sliced

1 cup mint leaves

1 cup coriander leaves

Method

1.In a large bowl, combine duck and all other ingredients. Cover and chill until ready to serve.

2.To make Dressing; in a small jug, whisk all ingredients together. Drizzle over salad, tossing well to serve.

When segmenting oranges, peel the skin thickly, removing pith at thickly, removing pith at the same time. Use a sharp knife to slice between membranes to release flesh. Hold over a bowl to collect juice and add to dressing, if liked. Green papaya can be replaced with green mango or Granny Smith apples.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%