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Vietnamese Style Duck Salad

Vietnamese Style Duck Salad

Fresh Vietnamese flavours with delicious lemongrass and garlic marinated Luv-A-Duck skinless duck breast. This dish is healthy and really simple to make. 
Course Dinner
Keyword Dairy Free, Egg Free, Gluten Free, Grain Free, Low FODMAP, Refined Sugar Free
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4


Marinated Duck Breast:

  • 2 260g Luv-A-Duck Skinless Duck Breasts 
  • 3 cloves garlic crushed
  • 2 stalks lemongrass bruised & finely chopped 
  • 3 tbsp fresh lime juice
  • 1.5 tbsp tamari soy sauce 
  • 1.5 tbsp extra virgin olive oil (mild or mild oil of choice)  
  • 3 tsp coconut sugar
  • 1.5 tsp fish sauce


  • 1 baby wombok finely shredded or 1/2 iceberg lettuce
  • 1 carrot julienned
  • 1 Lebanese cucumber julienned
  • 1 cup bean sprouts 
  • 1/2 cup fresh mint chopped 
  • 1/2 cup fresh coriander chopped 
  • 3 spring onions finely sliced 


  • 2 tbsp fresh lime juice 
  • 1 tbsp extra virgn olive oil (mild or mild oil of choice)
  • 2 tsp fish sauce 
  • 2 tsp coconut sugar
  • 1 tsp tamari soy sauce
  • 1/4 tsp apple cider vinegar (or use 1/2 - 1 tsp rice wine vinegar)
  • 1/2 red chilli finely chopped (deseed for mild or use 1 small red chilli for extra spicy) 

To Garnish: 

  • fresh chilli sliced
  • crushed peanuts
  • lime wedges 
  • fried shallots (optional)


  • In a large glass bowl mix marinate ingredients with whole duck breasts. Cover and refrigerate for minimum 2 hours to over night. During marinating time, spoon liquid over breasts and agitate so that each breast is covered. 
  • When ready to cook, heat oil in a fry pan over medium heat. Remove duck from marinate and cook in a medium pan for approximately 3-4 minutes each side or until golden each side and cooked through to liking.
  • Remove from pan and allow to rest whilst you prepare salad ingredients. 
  • In a small bowl whisk together dressing ingredients. 
  • In a large mixing bowl toss together salad ingredients. 
  • Slice duck breasts into thin slices. 
  • Portion salad onto serving plates. Top with sliced duck breast. Drizzle with dressing just before serving or serve on the side to pour over when ready to eat. 
  • Garnish with chilli, peanuts, lime and shallots. 


Recipe notes:
Add 300g cooked thin rice vermicelli noodles for a variation on this recipe.