Sounds a little wild, I know — but trust me, it works! Smoky slices of duck meet the bright, citrusy kick of fresh coriander, all drizzled with a zingy chili-garlic vinaigrette. Not a coriander fan? No worries — peppery arugula adds just the right amount of spice and freshness. Each bite is bold, bright, and totally addictive.
Smoked Duck Coriander Salad
Perfect for a light lunch, a fun starter, or just whenever you want something that’s fresh, playful, and a little unexpected on your plate.
Servings: 2 people
Ingredients
- 180 - 200 gm Smoked Duck
- 1 bunch Coriander or arugula leaves
Vinaigrette Dressings
- 2 tbsp Lime juice
- 1 tbsp Sesame oil
- 1/2 tbsp Fish sauce Can replace it with soy sauce
- 1/2 tsp Minced garlic
- 1/2 tsp Chopped chili
- 1/2 tsp Chopped coriander
- 1/4 tsp Salt
- 1/4 tsp Sugar
Instructions
- Give the coriander a quick rinse under running water, then soak in a bowl of ice water for about 10 minutes to revive the leaves.
- Drain and dry in a salad spinner. Keep chilled until ready to use.
- Place the smoked duck (skin side up) in a toaster oven, air fryer, or conventional oven and heat at 180 °C for 20 minutes.
- Meanwhile, in a bowl, mix together lime juice, sesame oil, fish sauce, garlic, chili, chopped coriander, salt, and sugar until well combined. Set aside.
- Remove the duck from the oven and slice into 5 mm-thick pieces.
- Arrange coriander (or arugula) leaves on a plate, top with the smoked duck slices, drizzle the vinaigrette, and serve immediately.
Notes
Fresh coriander from a wet market is preferred — it’s more fragrant and vibrant than supermarket versions. Not a coriander fan? Peppery, mildly spicy arugula makes a great substitute.
