SaladAmerican

Crispy Duck Salad

Name: Crispy Duck Salad
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 Peking duck; 1 tbsp five spice powder; sea salt; 1/2 orange (peel on, sliced); 1 knob ginger (about 7.5 cm/3 in, peeled and sliced); 2 cloves garlic (sliced); 2 star anise pods; 1/2 cup grapeseed oil; 3 tbsp sesame oil; 5 tbsp soy sauce; 1 tbsp finely grated ginger; 1 lime (juiced); 3/4 cup ketchup; 1 tbsp honey; 2 tbsp soy sauce; 2 tsp sesame oil; 1 tsp black sesame seeds; 1/2 orange (juice); 2 cups canola oil; 1 carrot; 1/2 small daikon radish; 1 small beet; 6 cups watercress; ⅛ cup crispy onions or shallots; black and white sesame seeds (toasted, for garnish)

4.2

(10 reviews)

Author:Chef David Hawksworth Total: 2h 45m 25 ingredients 6 servings

Chef David Hawksworth’s crispy duck salad combines roasted Peking duck with watercress, carrot, daikon and beet, finished with a sweet duck dressing and soy-ginger vinaigrette.

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Prep Time

0h 30m

Cook Time

2h 15m

Ingredients

Yield

6 servings

Calories

Method

Step-by-step instructions

Roasted Duck

Preheat the oven to 250°F (120ºC). Season the Peking duck with the five spice powder and salt.

Place the orange slices, ginger, garlic and star anise in a roasting pan, with the duck on top. Roast for 1½ to 2 hours, until the skin is golden brown and crispy.

Remove from the oven and allow to rest on a wire rack until cool enough to handle. Carve the duck: cut the breast into ⅜ in thick (0.75 cm) slices, and pull the leg meat into bite-sized pieces. Set aside.

Soy & Ginger Vinaigrette

Whisk together all of the ingredients.

Duck Dressing

Whisk together all of the ingredients.

Crispy Duck Salad

Heat the canola oil to 350°F (175°C) in a pot large enough that it is not more than half full. Fry the sliced duck in batches until crispy, about 1 to 1½ minutes. Transfer to a large bowl, add the duck dressing and toss to coat.

Peel the carrot, daikon and beet, and cut into fine julienne strips or ribbons using a spiralizer. Mix with the watercress and toss with some of the soy and ginger vinaigrette. Divide between 6 serving plates. Top with crispy fried duck and garnish with crispy onions and sesame seeds.

Author & Creator

Chef David Hawksworth

Source Recipe