+This salad is sure to impress and is the perfect recipe to have up your sleeve next time you are asked to bring a salad! You can also use regular duck breast and rub the skin with a mixture of Chinese 5 spice and sea salt. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SaladsPrep Time:0 - 15 minsCooking Time:0 - 15 minsServes:3 - 4By:PamsIngredients460g Pams Finest Thai Spiced Duck Breasts 2 handfuls Pams Baby Leaf Lettuce 1/2 telegraph cucumber, chopped into small chunks 1 red onion, finely sliced 2 handfuls Pams Mung Bean Sprouts 12 Pams Cherry Tomatoes, halved Handful coriander leaves 1/2 cup mint leaves, torn ½ cup Value Roasted and Salted Cashew Nuts 200g Pams Chopped Pineapple 1/4 cup fish sauce Juice of 2 limes (or lemon) 1 clove garlic, finely chopped 2 teaspoons Pams Brown Sugar 1 red chilli, seeds removed and finely chopped (optional) 1 tablespoon Pams Sweet Chilli SauceInstructionsPlace the duck breasts skin side down in a cold frying pan and cook according to the packet instructions. Combine all salad ingredients on a large platter. In a small bowl mix together the lime juice, fish sauce, garlic, brown sugar and chilli. Drizzle the dressing over the salad. Slice the cooked duck breasts and arrange over the salad.