The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Roast duck salad with pomelo and lychee


You'll need

1 Chinese roast duck, halved (see note) For deep-frying: vegetable oil 1 small pomelo, segmented 8 lychees, pitted 100 gm cherry tomatoes 1 Lebanese cucumber, thinly sliced ½ cup (firmly packed) each mint, coriander and Thai basil, coarsely torn 2 kaffir lime leaves, very thinly sliced 2 red shallots, thinly sliced 1 lemongrass stalk, white part only, thinly sliced   Nahm jim 2 small red birdseye chillies 1 small garlic clove 2 tsp light palm sugar, or to taste 2 tbsp lime juice, or to taste 2 tbsp fish sauce, or to taste

Method

  • 01
  • For nahm jim, pound chilli and garlic to a coarse paste in a mortar and pestle, stir in remaining ingredients and set aside.
  • 02
  • Preheat oil in a deep-fryer or deep saucepan to 190C. Deep-fry duck until deep golden (1-1½ minutes). Be careful, hot oil may spit. Drain on absorbent paper, coarsely chop and transfer to a bowl. Add remaining ingredients and nahm jim, toss and serve.
Note Chinese roast duck is available from Chinese barbecue shops.

This recipe is from the February 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×