Duck salad
- Starter
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
The rich flavour of duck is offset perfectly by the citrus tang of the fruit and a crunchy green salad in this fantastic duck recipe from Tong Chee Hwee - just remember to plan your timings carefully to allow sufficient marinating time. Pomelos, a vast, mellow citrus fruit, should be available from Asian supermarkets and specialist greengrocers.
Ingredients
Duck sauce
- 3 cardamom pods
- 5 star anise
- 1/2 cinnamon stick
- 1/4 liquorice stick
- 1 bay leaf
- 1 slice of orange peel
- 3 cloves
- 6 white peppercorns
- 12g of Szechuan peppercorns
- 50g of salt
- 1 stick of lemongrass
- 40g of ginger
- 65g of sugar
- 500ml of water
Crispy batter
- 140g of plain flour
- 14g of baking powder
- 1 pinch of salt
- 105g of potato flour
- 12g of wheat starch flour
- 22g of glutinous rice flour
- 300g of water
- 80g of olive oil
- 80g of egg
Salad dressing
- 300g of plum sauce
- 100g of hoisin sauce
- 40g of white wine vinegar
- 30g of light soy sauce
- 25g of golden syrup
To plate
- 180g of mixed salad leaves
- 200g of pomelo, segmented
- 80g of grapefruit , segmented
- extra virgin olive oil
- 1 chilli , finely sliced
- 20g of pine nuts
- 1 shallot , finely sliced
Method
1
Begin by preparing the duck sauce. Combine all of the sauce ingredients together in a large pan, stir well and bring to the boil. Carefully add the duck to the pan and bring the liquid back up to the boil, then reduce the heat and leave the duck to simmer gently for one hour. Remove the pan from the heat and leave the duck in the sauce overnight to marinate
- 3 cardamom pods
- 5 star anise
- 1/2 cinnamon stick
- 1/4 liquorice stick
- 1 bay leaf
- 1 slice of orange peel
- 3 cloves
- 6 white peppercorns
- 12g of Szechuan peppercorns
- 50g of salt
- 1 stick of lemongrass
- 40g of ginger
- 65g of sugar
- 500ml of water
- 1 medium duck
2
Preheat a deep fat fryer to 190°c. Meanwhile drain the duck and remove the meat from the bone, cutting the meat into bite size pieces. Prepare the crispy batter by combining all the ingredients in a large bowl and mixing well, then coat the duck pieces evenly in the batter. Deep fry the coated duck until golden brown and crispy
3
To make the salad dressing combine the plum sauce, hoi sin sauce, soy sauce, vinegar and syrup in a small bowl and mix well. Set aside until required
- 300g of plum sauce
- 100g of hoisin sauce
- 30g of light soy sauce
- 40g of white wine vinegar
- 25g of golden syrup
4
To serve, arrange the crispy duck on the plate. In a separate bowl mix together the pomelo and grapefruit segments with the salad leaves, pine nuts, chilli, shallot and olive oil and dress with the sauce. Arrange the dressed salad around the duck and serve immediately
- 200g of pomelo, segmented
- 80g of grapefruit , segmented
- 180g of mixed salad leaves
- 20g of pine nuts
- 1 chilli , finely sliced
- 1 shallot , finely sliced
- extra virgin olive oil
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Duck salad
