Crispy Asian Duck With Black Rice Salad

A simple yet delicious recipe.


  • for the salad:
  • 250 g black rice (cooked)
  • 2 pre-cooked aromatic duck portions (thinly sliced)
  • 1/2 head of chinese cabbage (finely shredded)
  • 6 spring onions (finely sliced on the diagonal)
  • for the dressing:
  • 1 clove of garlic (finely minced)
  • 1 thumb sized piece of ginger (grated)
  • 1 tblsp sunflower oil
  • 1 tblsp soy sauce
  • juice of 1 lime
  • 1 tsp honey


  1. Rinse the rice in a sieve until the water runs clear and then place in a medium sized pot.
  2. Cook the rice according to the instructions on the pack. While the rice is cooking, place the duck in a roasting tin and cook according to the instructions on the pack. When the duck is cooked, slice into fine strips and set aside under tinfoil to keep warm.
  3. In a bowl whisk together the ingredients for the dressing and add in the black rice, sliced duck, Chinese cabbage, and spring onions.
  4. Toss everything until it’s all combined


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