Lemon Duck Breast Salad

Lemon marinated duck breast salad served with the accompanying sauce and lemon wedges in a bowl
  • 4 servings
  • 45 mins to prepare
Print This


  • For the duck
  • 4 duck breasts
  • 4 spring onions, finely chopped
  • 1tsp freshly grated ginger root
  • 2tsp ground turmeric
  • 2tbsp dark soy sauce
  • 1tsp caster sugar
  • ½tsp grated lemon rind
  • Freshly ground black pepper
  • For the sauce
  • 150ml Thai fish sauce
  • 45g freshly grated root ginger
  • 2 garlic cloves, crushed
  • 1tsp chilli powder
  • Juice of a lemon
  • 2tbsp caster sugar
  • 4tbsp of water
  • For the salad
  • ½ iceberg lettuce
  • 1 packet fresh chives, finely snipped
  • ½ cucumber, deseeded and cut in half then half again
  • 115g bean sprouts
  • 1 lemon cut into wedges


Mix together the spring onions, ginger, turmeric, soy sauce, sugar, lemon rind and black pepper. Then spread onto the duck pieces and leave to marinate for 4 hours.

Meanwhile make the sauce by whisking together all the ingredients with the 4 tablespoons of water.

Cook on a preheated barbecue for 25 minutes on either side until the meat is well done and the skin crisp.

Serve with the sauce and lemon wedges.