Thai Pomelo Salad with Roast Duck
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Thai Pomelo Salad with Roast Duck

Fresh Thai Herbs and Aromatics Balanced with Roast Duck, Pomelo and Cucumber to Create A Zesty Salad with Punchy Umami Flavours. A No Cook Salad That Only Requires Cutting and Tearing, Our Thai Pomelo Salad Is Deliciously Robust.
Prep Time35 mins
Total Time35 mins
Course: Salad
Cuisine: Asian
Keyword: Easy, No Cook, Summer Salad
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free
Food Group: Fruit, Herbs, Vegetables
Servings: 4
Calories: 943.1kcal
Author: Sammy



  • 1 roast duck
  • 1 pomelo
  • 1 cucumber, continental
  • cup Thai basil
  • cup coriander
  • cup mint
  • 3 cm lemongrass, finely sliced
  • 1 shallot
  • 3 kaffir lime leaves
  • 1 sprig spring onion
  • 2 chillies, bird's eye


  • 3 tbsp fish sauce
  • tbsp palm sugar
  • 1 tbsp water, hot
  • 1 lime, juiced
  • 1 chilli, bird's eye
  • 1 clove garlic
  • 2 cm ginger, grated



  • Purchase whole roast duck from Chinese barbeque restaurant. Do not get them to cut it. Shred and remove duck meat. Keep skin but trim any fatty pieces.
  • Cut the top of pomelo and using a sharp knife, score vertically into the skin from top to bottom into the skin. Cut deep enough so you can start removing the skin but not into the flesh. Repeat 6 times around the fruit.
    Using your thumb, dig into the skin at the top and pull the skin back to remove it. Discard skin. Break the fruit in half and you will start seeing the segments where you can peel away the pith and take the flesh out. Once you have all the flesh, pull apart any larger slices into smaller bite pieces. Set aside for assembly.
  • Wash and peel cucumber. Cut the cucumber lengthwise in half and then in half again. With each quarter, trim the seeds off. Then slice diagonally about 1-1.5cm apart.
  • Remove basil and mint leaves from stalk and set aside for assembly.
  • Trim the coriander roots and roughly chop leaves.
  • Trim the base of the lemongrass and then thinly slice into rounds (need only about 4-5cm)
  • For kaffir lime leaves, roll them together tightly and thinly slice.
  • Thinly slice spring onion and red shallot and set aside for assembly.
  • Thinly slice 2 bird’s eye chillies and set aside.


  • Place palm sugar and hot water into a small bowl and stir until palm sugar is dissolved.
  • Mix in fish sauce and lime juice. Taste dressing and adjust as you like.
  • Grate ginger and garlic into dressing and mix well.


  • Using a large mixing bowl, place all ingredients except for the Thai herbs and toss together.
  • Dress salad with Chilli and Lime Dressing and mix again.
  • Scatter chopped coriander and tear basil and mint leaves into bowl.
  • Mix together and then tumble into a mountain of deliciousness on serving platter.


  • A whole duck in this salad will be enough to serve 4 people as a main course. If creating a side dish, this would serve at least 6 people. Otherwise can reduce to half a duck for a side dish for 4 people.
  • If you prefer less heat, use a long chilli that is less spicy than bird’s eye chillies. Long chillies provide a more subtle fresh heat and adds a good pop of colour.
  • Brown sugar will work as a substitute for palm sugar for Chilli and Lime Dressing.
  • Serve with extra chillies and wedges of lime on the side so guests can add extra according to their tastes.


Calories: 943.1kcal | Carbohydrates: 38.3g | Protein: 29.79g | Fat: 76.52g | Saturated Fat: 25.31g | Cholesterol: 145.16mg | Sodium: 1240.3mg | Potassium: 1917.41mg | Fiber: 5.65g | Sugar: 8.67g | Vitamin A: 2144.26IU | Vitamin C: 268.58mg | Calcium: 310.39mg | Iron: 14.23mg
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