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Crispy Duck Salad

Chef David Hawksworth's Chinatown-inspired recipe for roasted Peking duck salad. Crispy duck is tossed in a sweet and tangy dressing made with ketchup, soy sauce and honey, with a spicy, crunchy salad of watercress, carrot and daikon.
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Course Salad
Cuisine Chinese
Servings 6

Ingredients
  

Roasted Duck

  • ½ Peking duck
  • 1 tbsp five spice powder
  • sea salt
  • ½ orange peel on, sliced
  • 1 knob ginger about 7.5 cm/3 in, peeled and sliced
  • 2 cloves garlic sliced
  • 2 star anise pods

Soy & Ginger Vinaigrette

  • ½ cup grapeseed oil
  • 3 tbsp sesame oil
  • 5 tbsp soy sauce
  • 1 tbsp finely grated ginger
  • 1 lime juiced

Duck Dressing

  • ¾ cup ketchup
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp black sesame seeds
  • ½ orange juice

Crispy Duck Salad

  • 2 cups canola oil
  • 1 carrot
  • ½ small daikon radish
  • 1 small beet
  • 6 cups watercress
  • ⅛ cup crispy onions or shallots
  • black and white sesame seeds toasted, for garnish

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.
Keyword Crispy Duck