Mountain Thyme Cookery School: Vietnamese Duck Salad

Mountain Thyme Cookery School: Vietnamese Duck Salad

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Culinary School: Mountain Thyme Cookery School Chef: Cat Sheppard In this episode of their Masterclass, Mountain Thyme Cookery School's Chef Cat Sheppard covers some knife skills, including how to expertly cut peppers, and shows us how to make a Vietnamese duck salad. Perfect for those summer nights where you want a lighter meal, this flavoursome duck salad can be on the table in 20 minutes. About Chef Cat Sheppard: Cat has been teaching cookery for more than ten years, previously running a cookery school in Berkshire for Mike Robinson on Game and Wild Food which opened in 2007. Later she moved on to work for the Children’s Food Trust on the Let’s Get Cooking programme, which trained and set up over 7,000 cookery clubs across England, reaching over 3 million children. Cat ran the London region for over seven years, working with schools, children’s centres, community centres and further education colleges. She built relationships and sponsorship with a number of large corporate organisations including Tesco, and went on to work with them to run cookery courses, teaching thousands more children basic cooking skills in store. Now based in the world-famous ski resort of Verbier, Switzerland, Cat partnered up with Amy Corbett to open the Mountain Thyme Cookery School in 2017. Their love of teaching and passing on their hard-won skills to the next generation is evident. Also catering to the rich & famous as well as running a home-made ready-meal delivery service, they plan to expand to other Swiss resorts in the very near future.

Vietnamese Duck Salad


  • 2 duck breasts, skinned
  • 2 tbsp Chinese 5 spice
  • 50g mangetout
  • 2 peppers, yellow and ed
  • 1 leek
  • 2cm fresh ginger
  • 1 red chilli
  • 75g rocket
  • ½ cucumber
  • 100g baby sweetcorn
  • 1 under-ripe mango
  • ½ bunch coriander
  • 5 sprigs mint
  • Sesame seeds for garnish
  • 2 limes
  • 2 cloves garlic, crushed
  • 1 tsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp vegetable oil

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