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Moroccan duck & herb salad


  • Place the cucumber, capsicum, tomatoes, parsley, olives, preserved lemon and duck in a large bowl. Set aside.
  • To make the dressing, whisk the tomato cooking sauce with the harissa, mayonnaise, coriander, lemon juice to taste and the sauce accompanying the duck. Taste for seasoning.
  • Then toss the salad with dressing to taste.
  • To serve, mound the salad on individual plates and sprinkle extra dressing around the edges.


  • ¼ continental (telegraph) cucumber, sliced & halved
  • 1 yellow capsicum, cored, seeded & finely sliced
  • ½ punnet cherry tomatoes, quartered or halved
  • 2 cups Italian (flat leaf) parsley leaves
  • 2-3 tbsp pitted green olives
  • 2-3 tbsp sliced preserved lemon rind (or 1 tbsp lemon zest)
  • ½-1 Chinese roast duck, boned & finely sliced, with a little of the sauce
  • ½ cup Italian tomato cooking sauce
  • 1 heaped tbsp harissa
  • ½ cup mayonnaise
  • 2 tbsp chopped fresh coriander
  • juice of 2-3 lemons

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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