Simon Boyle’s Chinese Duck & Tiger Prawn Salad

This delicious salad topped with orange and miso dressing is simple and full of the taste of summer.


Juice of 1 orange
Juice of 1 lime
2 tsp honey
2 tsp soy
1 tsp brown miso
1 tsp fish sauce
1 tsp tomato ketchup
1 tsp hot chilli sauce
2 tbsp sesame oil
6 tbsp light olive oilDuck
2 duck legs
1/2 tsp Chinese five spice
100g raw tiger prawns
Salt and pepper

1 cucumber
1 tbsp sweet chilli sauce
2 tbsp white wine vinegar
Selection of vegetables such as: baby sweetcorn, peppers, tomatoes, mange tout, beansprouts, raw mushrooms
200g cooked egg noodles, stir fried in sesame oil and reserved

2 oranges, segmented
Handful fresh coriander


For the duck

Season the duck with Chinese five spice, salt and pepper. Place in a small oven-proof dish and add a glass of water. Place in an oven at 140 C for one and a half hours until the meat is soft and the skin is crispy. You can turn up the heat for a very crisp skin towards the end.

For the dressing

Whisk all the ingredients together and reserve. Peel the cucumber in lengths until you reach the seeds, repeat all the way around and marinade in the sweet chilli sauce and white wine vinegar.

For the salad

Chop all the vegetables for a salad and mix with the cooked noodles. Dress and toss with half the dressing. Place on a plate.

To finish

Pan fry the tiger prawns and season with Chinese five spice, salt and pepper. Arrange the prawns and duck onto the salad garnish with orange segments and coriander. Drizzle with the remaining dressing.