Crispy Duck & Mango Salad

Crispy Duck & Mango Salad

Serves 4-6

Remove the two breasts of the duck as well as both legs. De-bone the legs and cut all the meat into 1-1.5cm cubes (try to get equal amounts of meat and fat as you portion). Place in a bowl.

Combine fish sauce, lemongrass and garlic in a bowl. Pour marinade over duck meat.

Place the meat into 2 or 3 vacuum bags and seal. Place in a water bain at 50°C for 2 hours.

Once 2 hours has passed, pull the bags out and chill them in ice. Empty the bags and separate the meat from the liquids. Place the meat in a large bowl with half of the rice flour.

Mix well then add the egg white and mix again. Add the second half of the rice flour, mix and reserve. In a large frying pan, cook grated coconut at medium to high heat until golden and crunchy. Reserve in a bowl.

Add sesame seeds to pan and cook until golden brown and fragrant. Add to the bowl of a high powered blender along with the coconut and the kaffir lime leaves and pulse to obtain a coarse mixture. Reserve for later.


In a saucepan, cook down the palm sugar with the lime juice and water to obtain a thick syrup (about 7-10 minutes). Season and reserve.

Salad Dressing

Combine all ingredients for dressing and mix well. Set aside.

Green Mango Salad

Combine all ingredients for salad in a bowl. Pour dressing over salad and mix together in a large bowl.

To Serve

Preheat your deep fryer to 180°C. Place duck meat in fryer, making sure to shake off any excess flour as you pick up the pieces. Cook for 1-2 minutes or until golden and crispy.

Add the fried meat to a bowl and coat well with syrup. Add 2 handfuls of coconut-sesame mix to the bowl and toss well.

Serve immediately with mango salad, fresh coriander, Vietnamese mint and lime wedges.

CHEF’S TIP: You can ask your butcher to cut the duck for you to save yourself some time. If you can, use a mandolin for the salad slicing, it will be the easiest way to achieve matchstick size pieces.

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