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18 December 2012,01:50 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Wash the duck breasts, dry on kitchen paper (paper towels), then cut in half.
  • Prick the skin all over with a fork and season well with salt. Place the duck pieces, skin-side down, on a wire rack or trivet over a roasting tin (pan).
  • Cook the duck in a preheated oven for 10 minutes, then turn over and cook for a further 12 - 15 minutes, or until the duck is cooked, but still pink in the centre, and the skin is crisp.
  • To make the dressing, beat the olive oil and sesame oil with the lime juice, orange rind and juice, fish sauce, grated ginger root, garlic, light soy sauce, spring onions (scallions) and sugar until well blended.
  • Remove the duck from the oven, and allow to cool. Using a sharp knife, cut the duck into thick slices.
  • Add a little of the dressing to moisten and coat the duck.
  • To serve, arrange assorted salad leaves on a serving dish.
  • Top with the sliced duck breasts and drizzle with the remaining salad dressing.
  • Garnish with orange slices, if using, then serve at once.


  • 5 boneless Barbary duck breasts
  • Salt


  • 200 ml Cooking oil
  • 4 teaspoons Sesame oil
  • 4 tablespoons lime juice
  • Grated rind and juice of 2 oranges
  • 4 teaspoons fish sauce
  • 2 tablespoons grated ginger root
  • 2 garlic cloves, crushed
  • 4 teaspoons light soy sauce
  • 5 spring onions (scallions), finely chopped
  • 2 teaspoons sugar
  • 350 grams assorted salad leaves
  • Orange slices, to garnish (optional)

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