Barbecued chilli duck & pineapple salad

A superhealthy, low-fat recipe that’s ideal for barbecue entertaining

  • Prep:20 mins
    Cook:8 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 283
  • fat 3g
  • saturates 1g
  • carbs 21g
  • sugars 19g
  • fibre 2g
  • protein 45g
  • salt 1.2g


  • 4 duck breasts, skinless if you can find them (but skin-on is fine)
  • 1 red chilli, finely chopped
  • small piece ginger, grated
  • 1 garlic clove, crushed
  • 1 tbsp soy sauce
  • small drizzle honey
  • juice 1 lime
  • 1 small pineapple, quartered, peeled and cored
  • 2 shallots, finely sliced into rings
  • 3 handfuls beansprouts, blanched in boiling water and drained
  • 1 red chilli, finely sliced
  • small piece ginger, cut into matchsticks
  • small handful coriander leaves
  • small handful mint
  • juice 1 lime


  1. Light the barbecue if you are using charcoals. If your duck breasts have the skin on, remove it by simply pulling it off. Use a knife to cut into the thickest part of the duck breast, but don’t cut all the way through. Place between cling film and use a meat mallet or rolling pin to bat them out so that the meat is about 1cm thick all over.

  2. Mix the chilli, ginger, garlic, soy sauce, honey and lime juice. Place the duck in a flat dish and pour over the chilli mix, making sure it’s completely coated – it’s now ready to cook. Unlike other marinades, there’s no need to leave it as the duck meat will ‘cure’ in the marinade and become pappy.

  3. To make the salad, use a sharp knife to shave the pineapple into wide strips. Mix with the rest of the ingredients and set aside. When the coals are ashen, barbecue each piece of duck for a few mins on each side until sticky and charred. Then lift it straight onto a plate and place a pile of salad on the side – the idea is that the salad dressing mixes with the juices from the duck as it rests.

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