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Crispy Duck Salad with Thai Chile & Lime Dressing

D'Artagnan | Yield: 2 as a main course, 4 as a starter
This simple and refreshing duck salad makes a cooling first course or light summer lunch. The tangy lime vinaigrette is tempered by rich duck and a drizzle of sweet, Thai-style sauce.
Crispy Duck Leg Confit Salad Recipe | D'Artagnan


  • 2 duck leg confit
  • 1 heart of romaine lettuce, chopped
  • 1 head bibb lettuce, chopped
  • ½ English cucumber, sliced into thin batons
  • 1 handful mung bean sprouts
  • 2 sprigs fresh mint, finely chopped
  • 6 sprigs fresh cilantro, finely chopped
  • Sesame seeds, to garnish


  • ½ cup rice vinegar
  • 1/3 cup light brown sugar
  • 3 cloves garlic, finely minced
  • 2 thai chiles, finely minced
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce


  • 4 tablespoons fresh lime juice
  • 2 tablespoon fish sauce
  • 2 teaspoons sugar
  • 2 small Thai chiles, finely chopped
  • 1 teaspoon sesame oil


  1. Make the sauce: Combine ingredients in small sauce pan over medium high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer until sauce reaches a syrupy consistency, stirring occasionally, about 15 minutes. Cool completely.
  2. Broil the duck legs until skin is browned and crispy, and meat is heated through. Carefully remove from the bones and shred.
  3. In a large bowl, whisk together dressing ingredients. Add lettuces, mung beans, cucumber and herbs. Toss to coat. Divide salad between two plates. Top with shredded duck. Drizzle a little of the reserved sauce over the duck. Garnish with sesame seeds.