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17 December 2012,22:06 by

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Serves :

Preparation Time :
1 hour

Cooking Time :
15 minutes

Preparation Method :

  • Place the lettuce leaves into a large mixing bowl.
  • Add the sliced shallots, chopped spring onions (scallions), celery strips, cucumber strips, and bean sprouts and sliced water chestnuts.
  • Toss well to mix. Place the mixture on a large serving platter.
  • Arrange the duck breast slices on top of the salad in an attractive overlapping pattern.
  • To make the dressing, put the fish sauce, lime juice, garlic, chilies and sugar into a small saucepan.
  • Heat gently, stirring constantly. Taste and adjust the piquancy if liked by adding more lime juice, or add more fish sauce to reduce the sharpness.
  • Drizzle the warm salad dressing over the duck salad.
  • serve immediately with orange slices.


  • 4 heads crisp salad lettuce, washed and separated into leaves
  • 4 shallots, thinly sliced
  • 8 spring onions (scallions), chopped
  • 2 celery stick, finely sliced into julienne strips
  • Piece cucumber, cut into julienne strips
  • 200 grams bean sprouts
  • 500 grams can water chestnuts, drained and sliced
  • 8 duck breast fillets, roasted and sliced
  • Orange slices, to serve


  • 5 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 4 garlic cloves, crushed
  • 2 red chili pepper, seeded and very finely chopped
  • 2 green chili pepper, seeded and very finely chopped
  • 2 teaspoons palm or demerara (brown crystal) sugar

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