This is inspired by something served at the Keith Floyd dinner when he was at the Four Seasons Singapore. But I think we’re one up on him because we know where to get the best roast duck in Singapore whereas, the poor guy probably broke his back to make his from scratch. Or order the hotel chefs to do it.


Chinese roast duck [quack quack]
lettuce, thinly shredded

2 red shallots, sliced
Thai basil
Vietnamese mint (if unavailable, it may be substituted with coriander, also known as cilantro, although it will give a different flavour)
2 – 3 chili padi, chopped
2 – 3 kaffir lime leaves, finely shredded
2 stalks lemongrass, sliced

5 tbsp fish sauce
5 tbsp freshly squeezed lime juice
3 tbsp water or stock
sugar to taste


Combine fish sauce, lime juice, water or stock and sugar.

2. Add shallots, basil, mint, chili padi and lemongrass to the dressing and let the infusion sit for 15 minutes or overnight.
3. Make a nice comfy bed with the shredded lettuce and let the duck lie in it.

Drizzle fish sauce mixture over it.

5. Garnish with extra mint, basil and some chopped chili padi.
6. Do not — I repeat — DO NOT top off the dish with a tomato sombero.
Questions? Comments? Email me.