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Asian Duck with a Fresh Pineapple Oriental Salad

asian duck


  • 1 pkt Deluxe Marinated Duck Breast Fillets

For the dressing:

  • 75ml Peanut or Sunflower Oil
  • 50ml Dark Soy Sauce
  • Juice of 1 Lime
  • 1 tbsp Kilderg Honey
  • 1 small knob of Ginger, peeled and grated
  • 1 clove of Garlic, peeled and grated

For the salad:

  • 1 bunch of Spring Onions, cut into 2cm lengths
  • 1 Red Pepper, deseeded & cut into strips
  • ½ Cucumber, peeled & cut into chunks
  • 500g fresh Pineapple, trimmed, cored &cut into chunks
  • A small bunch of Beansprouts
  • A small bunch of Bamboo Shoots
  • ½ Red Chilli, deseeded & finely chopped
  • 100g Alesto Salted Peanuts, lightly crushed
  • Kania Salt & Pepper


  1.  Preheat the oven to 175°C.
  2.  Place the duck, skin side down, in a cold pan, turn the heat to medium high and cook the duck for 4 minutes. This will ensure the maximum amount of fat will render from the duck.
  3. Cook for a further 15 minutes for a perfect pink finish on the duck, if you prefer it well done leave it in a bit longer. Remove the duck from the oven, turn over and leave to rest for at least 10 minutes
  4. Meanwhile whisk all your dressing ingredients together. Prepare all your salad items and place in a large bowl. Slice the duck thinly and mix with the salad, then add the dressing, season and mix once more.Serve with a little coriander or mint on top.