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Asian-Style Duck Salad with Pinot Noir Rosé - Fresh & Bold Recipe

Recipe testing taught me that the best dishes balance richness with brightness—exactly what this vibrant duck salad achieves. The combination of succulent duck with zesty herbs and citrus creates the perfect canvas for rosé's food-friendly versatility.

This Asian-inspired duck salad transforms a simple protein into something restaurant-quality through careful layering of flavours and textures. The rich duck meat pairs beautifully with fresh herbs and a bright citrus dressing, creating exactly the kind of sophisticated yet approachable dish that makes a Pinot Noir rosé shine.

Recipe Overview

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Serves: 4 as a light meal or starter
  • Difficulty: Easy (perfect duck technique included)
  • Best Season: Summer & Spring (when fresh herbs are abundant)
  • Wine Pairing: Margrain Pinot Rosé 2022

Ingredients

For the Duck & Salad:

  • 2 duck breasts, skin on (460g pack of double breast works perfectly)
  • Salt and black pepper for seasoning
  • 1 cucumber, halved lengthwise and sliced diagonally
  • ½ cup fresh coriander, stalks mostly removed
  • ½ cup fresh mint leaves
  • ½ spring onion, finely sliced
  • ¼ cup roasted peanuts, crushed

For the Asian Dressing:

  • 2 tbsp lime juice (1-1.5 fresh limes)
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 clove garlic, minced
  • ½ red chili, finely sliced (adjust to taste)

For Serving:

Instructions

1. Prepare the Duck

Score the duck skin in a crosshatch pattern, cutting about 2mm deep. Season generously with salt and pepper on both sides. Let rest at room temperature for 10 minutes.

2. Pan-Fry the Duck Perfectly

Heat a heavy-based pan over medium heat. Place duck breasts skin-side down and cook for 8-10 minutes without moving them. The skin should be golden and crispy. Flip and cook for 4-5 minutes more for medium-rare. Rest on a board for 5 minutes.

3. Make the Asian Dressing

While the duck rests, whisk together lime juice, soy sauce, honey, minced garlic, and sliced chilli until honey dissolves completely. Taste and adjust seasoning—it should be bright, sweet, and slightly spicy.

4. Prepare the Fresh Elements

Arrange cucumber slices, spring onion, coriander, and mint leaves on four plates. Drizzle lightly with half the dressing and toss gently to coat.

5. Slice and Assemble

Slice duck breasts thinly on the diagonal. Arrange over the dressed herbs and cucumber. Drizzle with remaining dressing and scatter with crushed peanuts.

6. Serve Immediately

Serve with lime wedges and well-chilled Margrain Pinot Rosé. The contrast between warm duck and cool, crisp wine is perfect.

Laura's Expert Tips

Perfect Duck Technique:

From my French restaurant days, I learned that scoring the skin properly is crucial—it renders the fat beautifully and creates that crispy texture we're after. Starting skin-side down, medium low for longer helps render the fat slowly for perfect crispness.

Wine Pairing Strategy:

Chats with experts taught me that rosé's food-pairing versatility comes from its ability to bridge red and white wine characteristics. The Margrain Pinot Rosé has enough body for the duck, while its bright acidity complements the citrus and herbs perfectly.

Herb Handling:

Removing most coriander stalks while keeping a few adds textural interest and flavour without overwhelming bitterness. Tear mint leaves rather than chopping to prevent bruising and maintain their bright flavour.

Timing for Entertaining:

I know timing matters. You can prep all the salad elements and dressing an hour ahead, but cook the duck just before serving. Don't forget to leave it to rest for 5 minutes so the heat has moved through the meat consistently, allowing it to be tender to slice.

Why This Wine Pairing Works

The Margrain Pinot Rosé provides the perfect bridge between the rich duck and bright Asian flavours. Its strawberry and cherry notes complement the meat while the wine's crisp acidity cuts through the richness and enhances the citrus dressing. The light tannins from Pinot Noir give enough structure to stand up to the duck without overwhelming the delicate herbs.

Shop Margrain Pinot Rosé

Serving Suggestions

Perfect For:

  • Summer dinner parties when you want something impressive but light
  • Sophisticated lunch entertaining with friends
  • Date nights that call for restaurant-quality dishes at home

Complete the Meal:

Recipe Notes & Variations

Seasonal Adaptations:

Perfect for New Zealand's warmer months when fresh herbs are abundant. As long a it hasn't sold out yet (usually around Feb), try with Man O' War Pinqué Rosé and add toasted sesame oil to the dressing for extra warmth.

Dietary Modifications:

Naturally gluten-free if using tamari instead of soy sauce. For dairy-free guests, this recipe is already perfect. Vegetarians can substitute seared halloumi or firm tofu for the duck.

Protein Alternatives:

This method works beautifully with chicken thighs (increase cooking time to 20 minutes total) or even seared salmon for a lighter version. Adjust wine pairing accordingly.

Storage & Make-Ahead:

Dressing keeps 3 days refrigerated. Salad components can be prepped 2 hours ahead, but cook protein fresh for best results. Leftover duck is delicious cold in this salad the next day.

Enjoyed this recipe? Browse our rosé wine collection or call Laura directly at 021 591 500 for personalised wine recommendations that will elevate your summer entertaining. Recipe testing and food writing experience mean knowing which pairings truly work.

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