Hot & Sour Mallard Duck Salad Recipe

In celebration of Great British Game Week, Chef Stuart is sharing this mouth-watering recipe for Hot & Sour Mallard Duck Salad with Toasted Peanuts and Crispy Shallots. Give it a try at home and tag us in your pictures on social media.


  • Mallard Duck Breasts x 2
  • Ground Cinnamon x 2 tsp
  • Ground Cumin x 2 tsp
  • Five-Spice Powder x 2 tsp
  • Red Chillies x 2
  • 1 Piece of Ginger
  • Spring Onions x 2
  • Red Onion x 1
  • Cashew Nuts
  • Limes x 2
  • Soy Sauce
  • Fish Sauce
  • Coriander
  • Mint
  • Crispy onions


  1. Remove the duck breasts from the fridge and allow them to come up to room temperature. Then mix all the dry spices together and rub it on one side of the duck breasts.
  2. Put a sauté pan onto your stove at high heat and give it a couple of minutes until it just begins to lightly smoke. Now is a good time to put your extraction fan on!
  3. Add a small amount of oil into your now hot pan and make sure it’s dispersed thoroughly. Season your duck sparingly before you put it in the pan with the dry rub and seal off the duck making sure to evenly colour the whole breast. Sit the seared meat on your lined tray, put into your preheated oven and cook it to your desired “doneness”. I cook mine for around 5 minutes, which will get me to medium-rare.
  4. Place the meat onto a plate and allow it to rest whilst you prepare your salad.
  5. To prepare the salad,  cut down the chilli, ginger, spring onions & red onions nice and thinly with a sharp knife.
  6. Now, mix the salad ingredients together and depending on how long it has taken you to complete stage 4 (you have to let the duck rest for around 10 minutes) start slicing the duck down then cut the slices into strips adding this into your salad mixture.
  7. Next put cashew nuts onto a small tray and place them in the oven until they are toasted, this should take around 6 minutes. Cut the limes in half and squeeze all the juice out into a small bowl adding that into your mixture.
  8. Using 2 dessert spoons, toss the salad until the lime juice has coated everything. Then, add in soy sauce and fish sauce to taste, you want a balance of acidity, saltiness and spice, everybody will like it slightly different.
  9. Finally, take the cashew nuts out of the oven, tear some coriander (stalk included) and mint leaves up roughly, add the toasted nuts mix up and then plate trying to keep it as high as possible. Sprinkle with crispy onions and enjoy!