Chinese Duck Salad

by Eddie Notley

Chinese Duck Salad From Jack Pyke


  • 4 x Gressingham duck breasts
  • Bag of rocket & watercress
  • 250g cherry tomatoes halved
  • Bunch of spring onions sliced
  • 3 tsp olive oil
  • 2 cloves garlic
  • 2 tsp chilli flakes
  • 1 tsp Chinese 5 spice


Heat oven to 180c / gas 6. Score skin of breasts & season with 5 spice.

Heat a pan & fry breasts skin side down for 4 min or until crispy.

Turn & cook underside briefly. Transfer to baking tray, mix oil, garlic, ginger, soy sauce, chilli & honey, then spoon half over duck.

Bake for 10 min. Remove from oven & rest for 4 mins. Slice, toss salad together & add the duck. Pour on the remainder of the dressing & serve. Just add a beer and and chat about the days shooting!

Jack Pyke Duck Salad

Take a look at our BBQ Rabbit Kebabs hunting recipe