A great starter or buffet option, from Donal Skehan's Kitchen Hero series


  • 1 crispy half duck portion (available pre-cooked at most supermarkets)
  • 2 large carrots, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1/2 chinese cabbage, finely shredded
  • bunch of spring onions, thinly sliced
  • juice of half a lime
  • 2 garlic cloves, finely chopped
  • 1 thumb-sized piece of ginger, peeled and finely chopped
  • 2 tblsp rice vinegar
  • 2 tblsp oyster sauce
  • 1 tsp seasame oil


  1. Before you start, put the duck in a roasting tin (you can stick the breast on a wire rack - this way the fat will drip) and place in the oven for approximately 20 minutes at 200°C (400°F/Gas 6) or until heated through.
  2. In a large mixing bowl mix the ingredients for the dressing. Add the carrot, cucumber, cabbage and spring onions, and toss to combine.
  3. Take the duck out of the oven, slice thinly and add to the salad. Serve straight away.