A salad steeped in the fl avours of Asia enhanced with a spicy Aussie twist using our fresh Goat Cheese with Australian Native Pepperberry.

Serves 4-6


  • 1tbsp sea salt
  • 100g Meredith Dairy pepperberry cheese
  • 4 duck breasts, skin and fat scored in a cross-hatch pattern
  • 1 small iceberg lettuce, coarsely shredded
  • 1 can lychees, drained and torn in half
  • 150g sugar snap peas, blanched and halved
  • 4 spring onions, sliced
  • 1 bunch mint leaves


  • 2tsp grated ginger
  • 2tsp runny honey
  • 2tbsp orange juice
  • 2tbsp red wine vinegar
  • 1/4 cup olive oil
  • Sea salt flakes and freshly ground black pepper to taste


Preheat a cast iron pan to medium heat.

Combine salt and five spice in a bowl, and rub all over duck.

Cook duck skin side down for 4-5 minutes, removing fat as it’s rendered.

Turn and cook 1-2 minutes for medium rare. Remove to a warm plate.

Mix dressing ingredients together in a small bowl.

Combine chèvre, lettuce, lychees, sugar snap peas, spring onions and mint gently in a bowl and arrange on a serving platter. Slice duck, place on top of salad, drizzle with dressing, serving more on the side.