Crispy Duck Salad
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.
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.