Roast Duck Salad


1  Chinese roasted Peking duck, meat pulled
½ cup Barker’s Professional Miso & Honey Marinade
2 heads cos lettuce (Romaine), washed
200g  rocket (Arugula) leaves
1  green mango or pawpaw, julienned
2  avocados, peeled and diced
1 cup  cashews or peanuts, toasted


On  a non-stick lined baking tray, mix the duck meat, any juices from the frame and the Barker’s Professional Miso  & Honey Marinade

Scatter evenly out on the sheet and roast in a preheated 220°C oven for 8 minutes.

Fold the hot, juicy duck in a large mixing bowl with the cos, rocket, green mango or pawpaw, avocado and nuts.

Spoon into Asian broth bowls and serve with chopsticks.


Serves 12

Roast Duck Salad

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