Asian Cucumber and Duck Salad

This Asian-inspired dish is guaranteed to impress your family and friends. The hosts of Good Chef Bad Chef Season 10 whipped up a wonderful meal that will satisfy meat lovers and can be easily made vegetarian by removing the duck! Just because you eat the dish without the duck, doesn’t mean you lose any flavor. The fresh and crisp cucumber salad will leave you craving another serving.

Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 2-4 Servings
Difficulty: Medium


  • 2 duck breasts, skin-on


  • ½ tsp grated ginger
  • 2 clove garlic, grated
  • ¼ Cup mirin (sweet Japanese cooking wine)
  • ¾ Cup soy sauce


  • 1 cucumber, diced
  • ½ cup daikon (Japanese radish), diced
  • 1 long red chili, finely sliced
  • 1 long green chilli, finely sliced
  • ¼ bunch coriander, roughly chopped
  • ½ Cup bean shoots or sprouts, roughly chopped
  • 3 spring onions (green onions), thinly sliced
  • ¼ Cup pickled ginger



  • ½ tsp grated ginger
  • 1 clove garlic, grated
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • Juice of 1 lime
  • Salt and pepper
  • 2 Tbsp Kewpie mayonnaise
  • 2 Tbsp extra virgin olive oil

Crispy fried shallots, to serve
Toasted sesame seeds, to serve
Nori sheets, to serve


  1. To make the marinade, combine all ingredients in a dish (big enough to fit both duck breasts) and wisk together.
  2. Score the duck skin in a criss-cross pattern and season both sides with salt. Heat a Swiss Diamond Nonstick Fry Pan over low-medium heat and place the duck breasts, skin side down, into the hot pan. Fry gently for the fat to render down. Once crispy on the skin side, turn over and cook the other side for a minute or two.
  3. Place the duck breasts, skin side up, straight into the marinade so it absorbs the liquid as it cools down.
  4. For the salad, combine all ingredients in a large bowl and set aside.
  5. Combine all of the dressing ingredients in a small bowl and wisk together. Pour dressing over the salad and toss together well.
  6. Remove the duck from the marinade and slice into thick medallions. Arrange on top of the salad, sprinkle over some crispy fried shallots and sesame seeds and serve either wrapped in a nori sheet or in a bowl.