Shaking Duck Salad

Shaking Duck Salad

Main Course

  • 4

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time

  • 5 min

    Rest time


  • 2 duck breasts
  • 1 tbsp peanut or other vegetable oil
  • ½ tsp freshly ground black pepper
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  • Shaky marinade
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 garlic cloves, very finely grated or chopped
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  • Pickled onions
  • 1 red onion
  • ½ tsp each brown sugar and salt
  • 1 tsp very finely grated ginger
  • 2 tbsp white vinegar
  • 2 tsp sesame oil
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  • 200g grape or cherry tomatoes, halved
  • 1 bunch watercress, sprigs picked
  • Juice ½ lime
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  • To Serve
  • Steamed rice
  • Lime wedges


This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

There is a very popular Vietnamese dish called Shaking Beef Salad and Justine changes things up a bit and replaces the beef with duck with this recipe. The recipe is called as such because of the way the meat is tossed in the pan while cooking and is usually served on a bed of watercress salad with pickled onions to balance out the flavour. Duck is a good alternative to beef as it has a nice gamey flavour and the fat from the skin crisps up well when it is cooked. It is a deliciously quick and simple stir fry idea that can be put together quickly that looks vibrant and tastes delicious. Best served straight from the wok with some steamed rice, watercress salad and pickled onions, this is one recipe that is sure to satisfy your Vietnamese food cravings.

1. For the marinade, combine all the ingredients in a large bowl. Slice the duck breasts into 1cm thick slices then place in the bowl with the marinade. Toss to coat completely then chill for at least 1 hour to marinate.

2. For the quick pickle, thinly slice the onion into rings then toss with the sugar, salt and ginger then toss with the vinegar and sesame oil and set aside to lightly pickle.

3. Remove the duck from the fridge 30 minutes prior to cooking. Heat a large frypan or wok over high heat. Add the duck and cook, tossing, for 3-4 minutes until caramelised and cooked through. Add black pepper and toss through. Remove from the heat and rest for a few minutes.

4. Combine the tomatoes, pickled onion and watercress on a platter. Top with the duck and any resting juices. Serve with lime wedges and steamed rice.

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