Directions
- 1Unwrap the duck legs.
- 2Finely dice the knob of ginger.
- 3Mince the garlic cloves.
- 4Dice the spring onions.
- 5Add minced garlic to a large bowl.
- 6Add diced spring onions to the bowl.
- 7Add coriander stems and star anise to the bowl.
- 8Add Chinese 5 spice, sea salt, bay leaf, light soy sauce, dark soy sauce, and hoisin sauce to the bowl.
- 9Mix the ingredients to combine and form the marinade.
- 10Place the duck legs in the bowl with the marinade.
- 11Cover the duck legs with marinade and massage it in.
- 12Cover the bowl with plastic wrap and leave the duck legs to marinate overnight in the refrigerator.
- 13To make the glaze, add dark soy sauce, light soy sauce, mirin, sake, hoisin sauce, and honey to a pot.
- 14Cut the lemongrass.
- 15Pound the lemongrass and ginger in a mortar and pestle.
- 16Add the pounded lemongrass and ginger to a cheesecloth and squeeze out the juices into the pot with the glaze ingredients.
- 17Mix the glaze ingredients and simmer to thicken, then set aside.
- 18Remove the marinated duck legs from the refrigerator.
- 19Add the duck legs to a pan with the marinade.
- 20Cover the duck with chicken stock and add coriander seeds.
- 21Leave the duck to simmer gently with the lid on for 2-3 hours.
- 22Cut the watermelon into cubes.
- 23Wash and separate the bok choy leaves.
- 24Thinly shave the mooli.
- 25In a bowl, combine microgreens and bean sprouts.
- 26Dress the microgreens with a little duck glaze.
- 27Remove the cooked duck legs from the pan.
- 28Shred half of the duck meat and add it to a bowl.
- 29Lightly cover the shredded duck with cornstarch.
- 30Heat neutral oil to 350°F (175°C) in a pan.
- 31Shake off excess cornstarch from the shredded duck and lower half of it into the hot oil.
- 32Cook until golden and crisp, then remove and place on a cooling rack to drain.
- 33Add some of the frying oil to a pan and shallow fry the other half of the duck for a couple of minutes on medium-high heat to create a tender texture.
- 34Add the crispy duck to the same pan and pour all the sauce over it.
- 35Mix the duck thoroughly with the sauce for 2-3 minutes, then remove from heat.
- 36Plate up with a base of thinly shaved mooli, dressed with a quick vinaigrette (olive oil, sea salt, pepper, Dijon, honey, red vinegar).
- 37Add watermelon cubes on top of the mooli.
- 38Add the dressed microgreen salad on top of the watermelon.
- 39Add a mountain of the sauced duck on top of the salad.
- 40Sprinkle with sesame seeds and toasted cashews.
- 41Garnish with additional spring onion and chili, and pomegranate if desired.
Ingredients
- x duck legs
- 1 finely diced knob ginger
- 3 cloves minced garlic
- 4 diced spring onions
- 1 bunch coriander stems
- 2 x star anise
- 1.5 tbsp Chinese 5 spice
- a pinch sea salt
- 1 x bay leaf
- 2 tbsp light soy
- 2 tbsp dark soy
- 2 tbsp hoisin
- 50 ml dark soy
- 50 ml light soy
- 75 ml mirin
- 25 ml sake
- 75 ml hoisin
- 2 tbsp honey
- 1 x lemongrass
- 1 tbsp cornstarch
- 1 tbsp water
- a cup chicken stock
- 1 tbsp coriander seed
- 1 x mooli
- 1 a bunch microgreens
- a handful bean sprouts
- 1 x watermelon
- a handful sesame seeds
- a handful cashew nuts
- 2 tbsp cornstarch
- a cup neutral oil
- a drizzle olive oil
- a pinch Dijon
- a splash red vinegar
- a handful pomegranate
Equipment
cutting boardknifelarge bowlplastic wraprefrigeratorpotmortar and pestlecheeseclothsmall bowlspoontongspanslotted spoontray
Tips
- This recipe creates two different textures of duck for the salad: some ultra-crisp and some tender.
- Pomegranate is an optional garnish.
- The crispy spiced duck adds an unbelievable crunch and is difficult to stop eating!
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