Chinese Spiced Duck Salad Recipes

FIVE SPICE DUCK SALAD

Steps:

• This exotic duck salad has got it all going on - crunch, spice, juicy fruit and tasty crispy duck.
• Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly - the duck will still be raw in the middle but don't worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
• Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
• Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

CHINESE SPICED DUCK SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins.
• Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again well and toss with the celery, carrot, cucumber and spring onions. When cool enough to handle, remove the duck meat and crispy skin from the bone and finely shred.
• To make the dressing, mix the hoisin and soy sauce with 2 tbsp water. Divide the noodles between two plates and top with the shredded duck. Drizzle over the dressing and serve.

CHINESE DUCK SALAD

Steps:

• Mix the dressing with a whisk.
• Place ingredients in a salad bowl.
• Toss with dressing.
• Serve over iceberg lettuce.

HONEY & SOY DUCK SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
• Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

AUTHENTIC CHINESE 5-SPICE PEKING DUCK

Steps:

• thaw duck overnight in refrigerator.
• remove giblets and trim excess fat from tail area or anywhere hanging.
• pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
• in large wok or pot bring water to a boil.
• add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
• make a slurry with cornstarch (mix with water) then add to boiling mixture.
• dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
• repeat process for another couple of minutes.
• immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
• rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
• after 4-6 hours, rub duck with 5-spice powder to taste.
• heat oven to 375 degrees.
• place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
• roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
• check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
• remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.

HONEY SPICED DUCK

Steps:

• Score the duck breast skin in a criss-cross fashion.
• Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
• Coat the duck in this marinade in a shallow bowl.
• Cover and leave for 1 hour or overnight.
• Set the oven to fairly hot, 200c/400f.
• Put the duck on a rack in a roasting tin, reserving the marinade.
• Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
• Put the marinade and 40mls of the roasting juices in a small pan.
• Add the spring onions and bring to the boil.
• Simmer gently for 2 minutes.
• I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.