Crispy Duck Salad

180 mins
Serves 1
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Directions

  1. 1Unwrap the duck legs.
  2. 2Unwrap the duck legs.
  3. 3Unwrap the duck legs.
  4. 4Finely dice the knob of ginger.
  5. 5Finely dice the knob of ginger.
  6. 6Finely dice the knob of ginger.
  7. 7Mince the garlic cloves.
  8. 8Mince the garlic cloves.
  9. 9Mince the garlic cloves.
  10. 10Dice the spring onions.
  11. 11Dice the spring onions.
  12. 12Dice the spring onions.
  13. 13Add minced garlic to a large bowl.
  14. 14Add minced garlic to a large bowl.
  15. 15Add minced garlic to a large bowl.
  16. 16Add diced spring onions to the bowl.
  17. 17Add diced spring onions to the bowl.
  18. 18Add diced spring onions to the bowl.
  19. 19Add coriander stems and star anise to the bowl.
  20. 20Add coriander stems and star anise to the bowl.
  21. 21Add coriander stems and star anise to the bowl.
  22. 22Add Chinese 5 spice, sea salt, bay leaf, light soy sauce, dark soy sauce, and hoisin sauce to the bowl.
  23. 23Add Chinese 5 spice, sea salt, bay leaf, light soy sauce, dark soy sauce, and hoisin sauce to the bowl.
  24. 24Add Chinese 5 spice, sea salt, bay leaf, light soy sauce, dark soy sauce, and hoisin sauce to the bowl.
  25. 25Mix the ingredients to combine and form the marinade.
  26. 26Mix the ingredients to combine and form the marinade.
  27. 27Mix the ingredients to combine and form the marinade.
  28. 28Place the duck legs in the bowl with the marinade.
  29. 29Place the duck legs in the bowl with the marinade.
  30. 30Place the duck legs in the bowl with the marinade.
  31. 31Cover the duck legs with marinade and massage it in.
  32. 32Cover the duck legs with marinade and massage it in.
  33. 33Cover the duck legs with marinade and massage it in.
  34. 34Cover the bowl with plastic wrap and leave the duck legs to marinate overnight in the refrigerator.
  35. 35Cover the bowl with plastic wrap and leave the duck legs to marinate overnight in the refrigerator.
  36. 36Cover the bowl with plastic wrap and leave the duck legs to marinate overnight in the refrigerator.
  37. 37To make the glaze, add dark soy sauce, light soy sauce, mirin, sake, hoisin sauce, and honey to a pot.
  38. 38To make the glaze, add dark soy sauce, light soy sauce, mirin, sake, hoisin sauce, and honey to a pot.
  39. 39To make the glaze, add dark soy sauce, light soy sauce, mirin, sake, hoisin sauce, and honey to a pot.
  40. 40Cut the lemongrass.
  41. 41Cut the lemongrass.
  42. 42Cut the lemongrass.
  43. 43Pound the lemongrass and ginger in a mortar and pestle.
  44. 44Pound the lemongrass and ginger in a mortar and pestle.
  45. 45Pound the lemongrass and ginger in a mortar and pestle.
  46. 46Add the pounded lemongrass and ginger to a cheesecloth and squeeze out the juices into the pot with the glaze ingredients.
  47. 47Add the pounded lemongrass and ginger to a cheesecloth and squeeze out the juices into the pot with the glaze ingredients.
  48. 48Add the pounded lemongrass and ginger to a cheesecloth and squeeze out the juices into the pot with the glaze ingredients.
  49. 49Mix the glaze ingredients and simmer to thicken, then set aside.
  50. 50Mix the glaze ingredients and simmer to thicken, then set aside.
  51. 51Mix the glaze ingredients and simmer to thicken, then set aside.
  52. 52Remove the marinated duck legs from the refrigerator.
  53. 53Remove the marinated duck legs from the refrigerator.
  54. 54Remove the marinated duck legs from the refrigerator.
  55. 55Add the duck legs to a pan with the marinade.
  56. 56Add the duck legs to a pan with the marinade.
  57. 57Add the duck legs to a pan with the marinade.
  58. 58Cover the duck with chicken stock and add coriander seeds.
  59. 59Cover the duck with chicken stock and add coriander seeds.
  60. 60Cover the duck with chicken stock and add coriander seeds.
  61. 61Leave the duck to simmer gently with the lid on for 2-3 hours.
  62. 62Leave the duck to simmer gently with the lid on for 2-3 hours.
  63. 63Leave the duck to simmer gently with the lid on for 2-3 hours.
  64. 64Cut the watermelon into cubes.
  65. 65Cut the watermelon into cubes.
  66. 66Cut the watermelon into cubes.
  67. 67Wash and separate the bok choy leaves.
  68. 68Wash and separate the bok choy leaves.
  69. 69Wash and separate the bok choy leaves.
  70. 70Thinly shave the mooli.
  71. 71Thinly shave the mooli.
  72. 72Thinly shave the mooli.
  73. 73In a bowl, combine microgreens and bean sprouts.
  74. 74In a bowl, combine microgreens and bean sprouts.
  75. 75In a bowl, combine microgreens and bean sprouts.
  76. 76Dress the microgreens with a little duck glaze.
  77. 77Dress the microgreens with a little duck glaze.
  78. 78Dress the microgreens with a little duck glaze.
  79. 79Remove the cooked duck legs from the pan.
  80. 80Remove the cooked duck legs from the pan.
  81. 81Remove the cooked duck legs from the pan.
  82. 82Shred half of the duck meat and add it to a bowl.
  83. 83Shred half of the duck meat and add it to a bowl.
  84. 84Shred half of the duck meat and add it to a bowl.
  85. 85Lightly cover the shredded duck with cornstarch.
  86. 86Lightly cover the shredded duck with cornstarch.
  87. 87Lightly cover the shredded duck with cornstarch.
  88. 88Heat neutral oil to 350°F (175°C) in a pan.
  89. 89Heat neutral oil to 350°F (175°C) in a pan.
  90. 90Heat neutral oil to 350°F (175°C) in a pan.
  91. 91Shake off excess cornstarch from the shredded duck and lower half of it into the hot oil.
  92. 92Shake off excess cornstarch from the shredded duck and lower half of it into the hot oil.
  93. 93Shake off excess cornstarch from the shredded duck and lower half of it into the hot oil.
  94. 94Cook until golden and crisp, then remove and place on a cooling rack to drain.
  95. 95Cook until golden and crisp, then remove and place on a cooling rack to drain.
  96. 96Cook until golden and crisp, then remove and place on a cooling rack to drain.
  97. 97Add 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.
  98. 98Add 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.
  99. 99Add 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.
  100. 100Add the crispy duck to the same pan and pour all the sauce over it.
  101. 101Add the crispy duck to the same pan and pour all the sauce over it.
  102. 102Add the crispy duck to the same pan and pour all the sauce over it.
  103. 103Mix the duck thoroughly with the sauce for 2-3 minutes, then remove from heat.
  104. 104Mix the duck thoroughly with the sauce for 2-3 minutes, then remove from heat.
  105. 105Mix the duck thoroughly with the sauce for 2-3 minutes, then remove from heat.
  106. 106Plate up with a base of thinly shaved mooli, dressed with a quick vinaigrette (olive oil, sea salt, pepper, Dijon, honey, red vinegar).
  107. 107Plate up with a base of thinly shaved mooli, dressed with a quick vinaigrette (olive oil, sea salt, pepper, Dijon, honey, red vinegar).
  108. 108Plate up with a base of thinly shaved mooli, dressed with a quick vinaigrette (olive oil, sea salt, pepper, Dijon, honey, red vinegar).
  109. 109Add watermelon cubes on top of the mooli.
  110. 110Add watermelon cubes on top of the mooli.
  111. 111Add watermelon cubes on top of the mooli.
  112. 112Add the dressed microgreen salad on top of the watermelon.
  113. 113Add the dressed microgreen salad on top of the watermelon.
  114. 114Add the dressed microgreen salad on top of the watermelon.
  115. 115Add a mountain of the sauced duck on top of the salad.
  116. 116Add a mountain of the sauced duck on top of the salad.
  117. 117Add a mountain of the sauced duck on top of the salad.
  118. 118Sprinkle with sesame seeds and toasted cashews.
  119. 119Sprinkle with sesame seeds and toasted cashews.
  120. 120Sprinkle with sesame seeds and toasted cashews.
  121. 121Garnish with additional spring onion and chili, and pomegranate if desired.
  122. 122Garnish with additional spring onion and chili, and pomegranate if desired.
  123. 123Garnish with additional spring onion and chili, and pomegranate if desired.

Ingredients

  • x duck legs
  • x duck legs
  • x duck legs
  • 1 finely diced knob ginger
  • 1 finely diced knob ginger
  • 1 finely diced knob ginger
  • 3 cloves minced garlic
  • 3 cloves minced garlic
  • 3 cloves minced garlic
  • 4 diced spring onions
  • 4 diced spring onions
  • 4 diced spring onions
  • 1 bunch coriander stems
  • 1 bunch coriander stems
  • 1 bunch coriander stems
  • 2 x star anise
  • 2 x star anise
  • 2 x star anise
  • 1.5 tbsp Chinese 5 spice
  • 1.5 tbsp Chinese 5 spice
  • 1.5 tbsp Chinese 5 spice
  • a pinch sea salt
  • a pinch sea salt
  • a pinch sea salt
  • 1 x bay leaf
  • 1 x bay leaf
  • 1 x bay leaf
  • 2 tbsp light soy
  • 2 tbsp light soy
  • 2 tbsp light soy
  • 2 tbsp dark soy
  • 2 tbsp dark soy
  • 2 tbsp dark soy
  • 2 tbsp hoisin
  • 2 tbsp hoisin
  • 2 tbsp hoisin
  • 50 ml dark soy
  • 50 ml dark soy
  • 50 ml dark soy
  • 50 ml light soy
  • 50 ml light soy
  • 50 ml light soy
  • 75 ml mirin
  • 75 ml mirin
  • 75 ml mirin
  • 25 ml sake
  • 25 ml sake
  • 25 ml sake
  • 75 ml hoisin
  • 75 ml hoisin
  • 75 ml hoisin
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 1 x lemongrass
  • 1 x lemongrass
  • 1 x lemongrass
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • a cup chicken stock
  • a cup chicken stock
  • a cup chicken stock
  • 1 tbsp coriander seed
  • 1 tbsp coriander seed
  • 1 tbsp coriander seed
  • 1 x mooli
  • 1 x mooli
  • 1 x mooli
  • 1 a bunch microgreens
  • 1 a bunch microgreens
  • 1 a bunch microgreens
  • a handful bean sprouts
  • a handful bean sprouts
  • a handful bean sprouts
  • 1 x watermelon
  • 1 x watermelon
  • 1 x watermelon
  • a handful sesame seeds
  • a handful sesame seeds
  • a handful sesame seeds
  • a handful cashew nuts
  • a handful cashew nuts
  • a handful cashew nuts
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • a cup neutral oil
  • a cup neutral oil
  • a cup neutral oil
  • a drizzle olive oil
  • a drizzle olive oil
  • a drizzle olive oil
  • a pinch Dijon
  • a pinch Dijon
  • a pinch Dijon
  • a splash red vinegar
  • a splash red vinegar
  • a splash red vinegar
  • a handful pomegranate
  • a handful pomegranate
  • 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!
Crispy Duck Salad | Clip Recipe