Print Recipe
5 from 1 vote

Shredded Duck & Mango Salad

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings: 6


For the Duck

  • 4 duck breasts
  • 1 cup orange juice
  • zest of 1 orange
  • 2 tbsp Chinese 5 spice
  • 1 tbsp grated fresh ginger
  • 1 tsp cinnamon
  • 1 chilli diced

For the Salad

  • 4 cups butter lettuce
  • half a cucumber cut into match stick sized pieces
  • 1 mango peeled and cut into small cubes
  • 1/3 cup pomegranate seeds
  • 1 cup mooli daikon radish, cut into match sticks
  • 1/4 cup coriander chopped
  • 1 chili thinly sliced


  • Preheat the oven to 150 degrees (300 degrees Fahrenheit)
  • In a bowl stir together the orange juice, orange zest, chinese 5 spice, ginger, cinnamon and chilli.
  • Remove the fat from the duck breasts and place them in a baking dish. Pour the mixture over the duck breasts and bake in the oven for 90 minutes, turning the breasts over half way through cooking.
  • While the duck is cooking prepare the salad. In a bowl combine the butter lettuce, cucumber, mango, pomegranate seeds, daikon radish and chilli.
  • After 90 minutes, remove the duck from the oven and allow to cool slightly before shredding using a fork.
  • Skim the fat from the top of the sauce in the baking dish. Place the shredded duck in a bowl and spoon some of the liquid the duck was cooked in over top. Add the duck to the salad and toss, adding in 1-2 spoonfuls of the sauce. Enjoy!