Duck salad with soy and ginger recipe

(3 ratings)

Duck salad with soy and ginger uses Asian flavours to create a healthy and satisfying salad that is bursting with flavour - and it only takes 15 minutes to cook!

  • healthy
Preparation Time10 mins plus marinating
Cooking Time15 mins
Total Time25 mins plus marinating
Cost RangeCheap
Nutrition Per PortionRDA
Calories211 Kcal11%
Fat9 g13%
Saturated Fat2 g10%

Duck salad with soy and ginger uses Asian flavours to create a healthy and satisfying salad that is bursting with flavour. This recipe may have quite a few ingredients, but that is what gives it such depth of flavour. Our duck salad with soy and ginger only requires 15 minutes cooking, after a bit of chopping and marinating to prep. This is a light but sophisticated meal to serve when you are having guests round for a lunch, or for when you want something healthy but delicious for a weeknight dinner. Our recipe serves 4, but you could easily double the quantities to feed a bigger crowd, or, if you’re cooking for 1 or 2, keep the leftovers for lunch the next day!


  • 350g duck mini fillets
  • 2 garlic cloves, crushed
  • 2.5cm root ginger, grated
  • 4tbsp soy sauce
  • ½tsp five-spice powder
  • 90g Chinese leaves, shredded
  • 100g cucumber, cut into matchsticks
  • 2 carrots, cut into matchsticks
  • 4 spring onions, cut into strips
  • 200g green beans, blanched
  • 1tbsp sesame oil
  • 1 small red chilli, deseeded and chopped, optional
  • Small bunch basil

For the dressing

  • 4tbsp orange juice, plus wedges to serve
  • 2tbsp fish sauce
  • 2tsp runny honey




  1. Season the duck with the garlic, grated ginger, soy sauce and five-spice powder, and stir to combine. Marinate for up to 2 hours.
  2. Combine the Chinese leaves, cucumber, carrots, spring onion and beans.
  3. To make the dressing, pour the orange juice, fish sauce and honey together in a jam jar and shake to mix.
  4. Heat the oil in a frying pan or wok. Pan-fry the duck for 10-15 mins, turning until browned and cooked through. Toss into salad while warm, or cool, and combine with the chilli, if using. Drizzle over the dressing and scatter over basil leaves. Serve with orange wedges.

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