Vietnamese-Style Duck & Herb Salad

A bold yet fresh dish that complements the bright fruit and acidity of 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 and 1/2 limes)
½ spring onion, finely sliced
½ cup fresh coriander, stalks mostly removed
½ cup fresh mint leaves
1 cucumber, halved lengthwise and then sliced on a diagonal
¼ cup roasted peanuts

👩‍🍳 Method:

1️⃣ Slice between the two breasts to separate if necessary. Score the duck skin and season both sides with salt. Pan-fry on medium heat, skin-side down, for 8-10 minutes until golden and crisp. Flip and cook for another 4-5 minutes. Rest for 5 minutes before slicing.

2️⃣ In a bowl, mix soy sauce, honey, garlic, chili, and lime juice for the dressing.

3️⃣ Layer four plates with spring onion, coriander, mint, and cucumber. Drizzle with dressing and mix well.

4️⃣ Top with crushed peanuts and serve with a chilled glass of Pinot Noir Rosé.

Why it Works:

The richness of the duck is balanced by the crisp acidity of the Rosé, while the herbs and citrusy dressing highlight the wine’s freshness.

This is the kind of dish that belongs on great kiwi tables, alongside some of NZ’s most exciting Pinot Noir Rosés. One to add to your notes. 🍷✨

Notes: I boutght the 460g pack of duck breasts form New World. This served four of us as a light meal/starter.