12/11/2024
3 Home Cooking Sessions Crispy Duck Salad. This one’s a crowd pleaser, with watermelon, micro-greens and mooli. Full recipe below! 👇🏽😍🦆
1. Make the marinade: 1x finely diced k**b ginger, 3x cloves minced garlic, 4x diced spring onions, 1x bunch corriander stems, 2x star anise, 1.5tbsp Chinese 5 spice, sea salt, bay leaf, 2tbsp light soy, 2tbsp dark soy, 2tbsp hoisin - mix to combine
2. Cover the duck legs in marinade and leave overnight
3. Make the glaze: to a pan, add 50ml dark soy, 50ml light soy, 75ml mirin, 25ml sake, 75ml hoisin, 2tbsp honey
4. Pound out lemongrass and ginger, add to a cheesecloth and squeeze out juices into the pot. Mix and simmer, then add slurry of 1tbsp cornstarch + 1tbsp water. Leave to bubble and thicken to form a glossy glaze, set aside
5. Remove duck legs from fridge. Add to a pan with the marinade, then cover with chicken stock and 1tbsp corriander seed - leave on a gentle simmer 2-3h lid on
6. Prep salad and garnishes. It’s a base of thinly shaved mooli + a micro green salad with bean sprouts. Next cut up some watermelon + toast sesame seeds and cashew nuts
7. Remove duck legs from the simmer. Shred and add half to a bowl along + cornstarch to lightly cover. I used 2tbsp
8. Bring neutral oil to 350f. Shake off excess cornstarch, then lower in half the duck. Cook till golden and crisp
9. Add some of the frying oil to a pan and shallow fry other half of duck for a couple mins on med-high. This is to create two different textures of duck for the salad. Some ultra crisp, some tender
10. Add your crispy duck to the same pan + all the sauce. Mix to throughly coat ~2-3 mins, then remove from heat
11. Plate up with a base of mooli, dressed with a quick vinaigrette (olive oil, sea salt, pepp, Dijon, honey, red vin), dress your microgreens with a little duck glaze, add your mountain of duck, followed by sesame seeds and toasted cashews. Pomegranate optional.
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This is honestly so good. The crispy spiced duck adds an unbelievable crunch and it’s difficult to stop eating!
