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Barbecued chilli duck & pineapple salad

Barbecued chilli duck & pineapple salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
low insalt1.2g


  • 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

For the salad

  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, August 2011


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