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Vietnamese-Style Duck & Herb Salad

A bold yet fresh dish to pair with Pinot Noir Rosé

This vibrant duck salad balances the richness of the meat with fresh herbs and a zesty citrus dressing. A dream match for your favourite Pinot Noir Rosé.

🛒 Ingredients

  • 2 duck breasts, skin on
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1/2 red chili, finely sliced (adjust to taste)
  • 2 tbsp lime juice (1–1.5 limes)
  • ½ spring onion, finely sliced
  • ½ cup fresh coriander (stalks mostly removed)
  • ½ cup fresh mint leaves
  • 1 cucumber, halved lengthwise and sliced on a diagonal
  • ¼ cup roasted peanuts, crushed

👩‍🍳 Method

  1. Score the duck skin and season with salt. Pan-fry skin-side down for 8–10 minutes until golden and crisp. Flip and cook 4–5 more minutes. Rest, then slice thinly.
  2. Whisk together soy sauce, honey, garlic, chili, and lime juice for the dressing.
  3. Arrange spring onion, herbs, and cucumber on each plate. Toss lightly with the dressing.
  4. Top with duck slices and crushed peanuts. Serve with a chilled glass of Pinot Noir Rosé.

✨ Why It Works

The juicy duck and peanuts bring richness, while the citrus and herbs elevate the wine’s natural acidity. A beautifully layered combo that feels both indulgent and refreshing.

Note: I picked up the 460g pack of duck breasts from New World. Perfect for four light serves.