Duck Salad – Chef Bal Krishna Shrestha

Portion:2 pax
Time of Preparation: 25 min


  • 2 pcs Duck breast
  • 1 tsp ground cumin
  • ½ tsp ground chili
  • ¼ tsp ground turmeric
  • ⅓ black salt
  • ¼ black crack pepper
  • 2 small sweet potato, wedges
  • 1 tsp whole cumin
  • 25 ml of olive oil
  • 1 pc lemon
  • 100 g mix baby  leaves
  • Red radish for garnish
  • 1 medium tomato seedless for garnish

Method of Preparation

For Duck

  • Take 2 pcs of clean duck breast and transfer to a clean plate.
  • Rub all dry ground spices, salt, and pepper over duck breast.
  • Place the duck breast on cold nonstick pan skin side down.
  • Cook on medium heat to make both sides nicely brown and crispy.
  • Remove from pan and transfer to oven tray/plate and cook in a preheated oven at 180 °C for about 8 mins.
  • Remove from oven and rest it for 1-2 mins (to make duck breast softer) before carving/slicing.

Sweet Potato

  • Peel and cut 2 small sweet potatoes into wedges and transfer to an oven tray.
  • Add black salt, 1tsp whole cumin, 25 ml olive oil, and lemon juice over the potatoes.
  • Cook in the oven for 180 °C for 10mins or cook it until tender.


  • Cut each duck breast into thick 4/5 slices & leave aside.
  • Add baby leaves, radish, shallot, tomato, lemon juices, salt & olive in a bowl.
  • Gently mix it & transfer to a clean plate.
  • Assemble sliced the duck breast with cooked sweet potato in over salad plate.
  • Serve immediately.

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