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Asian Duck Salad with pineapple

Asian Duck Salad with pineapple


  •  1 pkt of Deluxe Breast Fillets the excess fat trimmed from around the edges
  • For the dressing
  • 75ml Peanut Oil  or Sunflower Oil 
  • 50ml Dark Soy Sauce
  • 25ml Rice Wine Vinegar or Juice of 1 Lime
  • 1 Tbsp Kilderg Sqeexy Honey
  • 1 small piece of Ginger peeled and grated
  • For the salad
  • 1 bunch of Spring Onions trimmed and cut into 2cm lenghts 
  • 1 Red Pepper, quartered desseded and cut into strips
  • 1/2 Cucumbe, peeled and cut into chunks
  • 1 Tin Harvin Tinned Pineapple 
  • 1/2 Red Chilli deseeded and inally chopped
  • A good handful of Alesto Salted Peanuts lightly crushed
  • Some fresh coriander
  • Kania salt and pepper


  1.  Set your oven to 175 degrees celsius
  2. Place the duck skin side down in a cold pan and turn on the heat to medium high and cook your duck for 4 minutes. This will ensure the maxium amount of fat will render from the duck
  3. Place the duck into the oven again skin side down and cook for 15minutes, this is perfect for a pink finish on the duck, if you want it cooked well done leave it longer.
  4. Remove the duck from the oven, trun over and leave to rest for at least 10 minutes
  5. While the duck is cooking whisk all your dressing ingredients together. Prepare all your salad items and place in a large bowl. Slice your duck thinly and mix with the salad. then add the dressing season and mix.