Duck and Mandarin Salad

Image source: Photographer Dave Gleeson

Duck and Mandarin Salad with Honey and Chilli Dressing

Serves 4 as Entree

Cooking a duck breast to perfection is a skill that only comes from experience and developing a good understanding of exactly how it should feel when you give the finished product a squeeze. 

Good heat control is important so the skin is extra crispy and enough of the fat has rendered out of it before you turn it over to finish it on the other side.

Once you do perfect it, don’t over complicate what you serve it with, just let it be the star of the show.


• 2 duck breasts

•2 mandarins, peeled and sliced into circles

• 1/2 cup coriander leaves

• 1/2 cup mint leaves

• 1 golden shallot, finely sliced

• 1 long red chilli, julienned

• 1 stick celery, finely sliced

• 2 tbs honey

• 1 tbs rice vinegar

• 1 tbs soy sauce

• 1/2 tsp chilli flakes


• Dry and season the duck breasts and fry skin side down in a heavy based frypan over a medium heat until the fat has rendered out and the skin becomes crisp and golden.

• Turn the breasts and fry for another 3 – 4 minutes. Allow to cool down in the pan and rest for 5 minutes.

• Whisk together the honey, vinegar, soy sauce and chilli.

• Finely slice the duck breasts and mix with the mandarin, herbs, shallot, chilli, celery and half of the dressing.

• Divide evenly between four plates and drizzle with the remaining dressing.

About the Author /

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Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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