The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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


  • 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
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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