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Thai Spicy Duck Salad

Thai Spicy Duck Salad

  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Pan-seared and mixed
  • Cuisine: Thai
  • Diet: Halal

Description

Thai Spicy Duck Salad is a refreshing and flavorful Thai dish made with tender duck breast, fresh herbs, crisp vegetables, and a zesty lime dressing. Balanced with toasted rice powder for authenticity, it is both light and satisfying, perfect as a main course or starter.


Ingredients

Scale
  • 2 domestic duck breasts, fat scored in a criss-cross pattern
  • 1 medium head of leafy lettuce
  • 1 English cucumber, sliced into ribbons with a vegetable peeler
  • 1 large carrot, peeled and sliced into ribbons or shredded
  • 1 medium red onion, finely sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh basil leaves (Thai if available)
  • 1/2 cup sliced green onions
  • 2 tomatoes, sliced into wedges
  • Fresh lime wedges for serving
  • Rice or mung bean noodles (optional, cook 1–2 servings as per package instructions)
  • 1/4 cup fish sauce
  • 1/2 cup soy sauce
  • Juice of 2 fresh limes
  • 1 tablespoon honey, sugar, or sweetener of choice
  • 1/4 teaspoon ground white pepper
  • 1 garlic clove, finely minced or grated
  • 1/2 inch chunk of ginger, peeled and grated
  • 1 tablespoon toasted rice powder (optional but authentic)

Instructions

  1. To make toasted rice powder, place 1/4 cup rice in a sauté pan over medium heat. Stir and shake the pan constantly until the rice is very dark golden but not burnt.
  2. Transfer the rice to a mortar and pestle or spice grinder and grind until very finely ground.
  3. Mix dressing ingredients (fish sauce, soy sauce, lime juice, honey, white pepper, garlic, ginger, and toasted rice powder) in a bowl and set aside.
  4. Score duck breasts in a criss-cross pattern. Place fat side down in a skillet over medium heat and cook for 5–7 minutes, removing excess fat as it renders.
  5. Flip the breasts and cook for 1–2 minutes until desired doneness. For medium-rare, cook only 1 minute on the meaty side.
  6. Remove the duck from the pan and let rest for 5 minutes.
  7. Arrange lettuce, noodles (if using), cucumber ribbons, carrot, red onion, and tomato wedges on a platter.
  8. Slice duck breast thinly and arrange on top of the salad.
  9. Drizzle dressing over the salad just before serving.
  10. Serve with extra dressing, lime wedges, and toasted rice powder.

Notes

  • For authentic flavor, do not skip toasted rice powder—it adds nuttiness and crunch.
  • You can substitute duck with chicken, though the flavor will be lighter.
  • Adjust chili levels to control the spiciness of the salad.
  • Prepare vegetables fresh before serving to keep the salad crisp and vibrant.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 980mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 95mg

Keywords: Thai Spicy Duck Salad, Thai spicy duck salad recipe, authentic Thai spicy duck salad, Thai duck salad with noodles, Thai crispy duck salad, Vietnamese duck salad