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Roast duck salad with wild rice & mandarin dressing


  • The day before, cook the basmati and wild rice together in plenty of lightly salted, boiling water until just tender. Then drain well and refrigerate overnight.
  • When ready, heat a heavy-bottomed pan to very hot. Then turn the heat right down and sear the seasoned duck, skin side down, for 3-4 mins. Turn the duck over, cover and gently cook for another 6-7 mins. Remove and rest for a few minutes, covered, before slicing.
  • To make the dressing, combine the mandarin zest and juice with the orange juice, vinegar and seasonings.
  • Then combine the cold rice with the pecans and grapes and dressing to taste.
  • To serve, arrange the lettuce on individual plates and top with a mound of rice, the sliced duck and a drizzling more of the dressing.
  • Chris Parkin, Loxley on Bellbird in Hawkesbury NSW


  • 2 cups basmati rice
  • 4 tbsp wild rice
  • sea salt & freshly ground pepper
  • 4 cooked Peking duck breasts, skin on
  • grated rind of 1 mandarin & ¼ cup fresh mandarin juice
  • ¼ cup fresh orange juice
  • 30 ml white wine vinegar
  • ¼ cup pecans (or walnuts), roasted
  • ¼ cup seedless black grapes, halved
  • inner leaves of 1 cos lettuce

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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