Fast Recipes

Roast duck salad with pomelo and lychee

Australian Gourmet Traveller quick recipe for roast duck salad with pomelo and lychee.

By Lisa Featherby
  • Serves 4
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Roast duck salad with pomelo and lychee


  • 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


  • 1
    For nahm jim, pound chilli and garlic to a coarse paste in a mortar and pestle, stir in remaining ingredients and set aside.
  • 2
    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.


Chinese roast duck is available from Chinese barbecue shops.
This recipe is from the February 2010 issue of

  • undefined: Lisa Featherby