If you’ve ever spotted packets of pre-cooked duck in the supermarket, this is the salad to make use of them. Crisped up in the oven and shredded, the duck makes the perfect ingredient for a sophisticated salad. 






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  • ½ pre-cooked free range duck
  • 4 spring onions, finely sliced
  • 2 large handfuls salad leaves
  • A good handful fresh mint leaves
  • A good handful fresh coriander leaves
  • 2 oranges, segmented, plus the leftover juice



  • 3 tsp (15 ml) dark soy sauce
  • 3 tsp (15 ml) rice wine
  • 1 tsp sesame oil
  • 1 small thumb-sized piece of ginger, finely minced
  • Zest of 1 orange

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat oven to 190°C. Cook duck for 20-25mins, until crispy, then remove and shred the meat. (You can use leftover duck here too.) 
  2. Whisk together the ingredients for the dressing.    
  3. In a large bowl mix the shredded duck, spring onions, salad leaves, mint leaves, coriander and orange slices. Pour in the leftover orange juice and the dressing. Toss.
  4. Pile onto large serving plates and serve straight away.