This is a great summer salad, full of citrus and south east Asian flavours it is such a sensation on the palate!

I have definitely been guilty of not having enough salads in my diet and dishes like these are such an easy way to right that wrong. Once you’ve started eating like this, you’ll never turn back!

It’s also a great dish for barbeques when you have vegetarian/vegan friends and family coming over, just take out the duck from the recipe and this is a great side dish to serve.


  • 2 Duck Breasts
  • 2 Medium Size Carrots
  • 1 Large Mango
  • 20 Cherry Tomatoes
  • 1 handful of Fresh Coriander
  • 1 handful of Fresh Mint
  • 2 Tbsp. Palm Sugar
  • 2.5 Tbsp. Lime Juice
  • 2 Tbsp. Fish Sauce
  • 1 – 2 Red Chillies
  • 2 Cloves of Garlic
  • 1 Baby Gem Lettuce
  • 200 grams Rice Noodles


Start by making the Rice Noodles – so heat a large pan of boiling water and place the Rice Noodles in and cook for 8-10 minutes until soft. Drain in a colander and then run cold water over the Noodles until they are cold. Set the noodles aside in a bowl.

Now make the Thai Sauce, so using a pestle and mortar smash the Garlic Cloves until they are like a paste. Then add the Chilli and continue to smash it with the Garlic paste. Slice 5 Cherry tomatoes up and add these to the Pestle & Mortar and continue to smash until they are combined. Add the Palm Sugar, Lime Juice & Fish Sauce and mix together until all the Sugar is incorporated. Taste the sauce – it should be spicy, salty, sweet & tangy! If it is too salty or tangy just add in a little more sugar and if it isn’t salty or tangy enough add in a little more Fish Sauce and Lime Juice. It is important to add these ingredients sparingly and taste as you go as it is really easy to get them off balance. The easy rule is equal quantities of Lime Juice, Fish Sauce & Palm Sugar. Once you’re happy with it set it aside.

Now prepare all of the Salad ingredients, so start by shredding the carrots into fine matchsticks. Next finely chop up the remaining Cherry Tomatoes into small pieces and then slice up the mango into matchsticks. Wash the lettuce and then slice this up into small pieces too. Roughly chop the Coriander & Mint. Place all of the chopped ingredients on top of the cold Rice Noodles.

To cook the Duck Breasts lightly score the skin and then place them in a large frying pan skin side down and fry for 5 minutes. Remove from the pan and place them skin side up on a baking tray and cook for 15-18 minutes (depending on how rare you like your duck!).

Remove the Duck from the oven and place on a chopping board and leave to cool for around 30 minutes. Once cooled slice the Duck breasts into thin slices and place on top of the Noodle salad. Pour over the Thai Sauce and then give it all a good mix together!