Crispy Duck Salad with Five Spice

A quick and tasty appetiser.


  • 1 cooked duck leg with skin and meat separated
  • selection of salad (watercress, rocket, spinach etc)
  • pinch of five spice powder
  • 1 tsp honey
  • 1 tsp lemon juice
  • splash of raspberry vinegar
  • teaspoon of olive oil
  • salt & pepper
  • raspberry coulis


  1. Cut duck skin into small pieces. Fry skin on a high heat until brown and crispy (Be careful as pan can flame at this point. Simply take off heat and blow flames out).
  2. Add duck meat. After one minute add a pinch of salt and pepper and a small pinch of five spice powder.
  3. Then add honey. After thirty seconds add a teaspoon of raspberry vinegar. Leave cook for about twenty seconds.
  4. Separate the duck between two plates and drizzle the salad with olive oil and a teaspoon of lemon juice and place over duck neatly.
  5. Spoon coulis around the salad and serve.


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