# Crispy Duck Salad

This recipe creates a delicious crispy duck salad with a base of mooli, microgreens, and watermelon, featuring two textures of duck and a flavorful glaze.

- Total time: 180 min
- Cuisine: Japanese
- Category: Salad
- Language: en

## 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

## Instructions

1. Unwrap the duck legs.
2. Finely dice the knob of ginger.
3. Mince the garlic cloves.
4. Dice the spring onions.
5. Add minced garlic to a large bowl.
6. Add diced spring onions to the bowl.
7. Add coriander stems and star anise to the bowl.
8. Add Chinese 5 spice, sea salt, bay leaf, light soy sauce, dark soy sauce, and hoisin sauce to the bowl.
9. Mix the ingredients to combine and form the marinade.
10. Place the duck legs in the bowl with the marinade.
11. Cover the duck legs with marinade and massage it in.
12. Cover the bowl with plastic wrap and leave the duck legs to marinate overnight in the refrigerator.
13. To make the glaze, add dark soy sauce, light soy sauce, mirin, sake, hoisin sauce, and honey to a pot.
14. Cut the lemongrass.
15. Pound the lemongrass and ginger in a mortar and pestle.
16. Add the pounded lemongrass and ginger to a cheesecloth and squeeze out the juices into the pot with the glaze ingredients.
17. Mix the glaze ingredients and simmer to thicken, then set aside.
18. Remove the marinated duck legs from the refrigerator.
19. Add the duck legs to a pan with the marinade.
20. Cover the duck with chicken stock and add coriander seeds.
21. Leave the duck to simmer gently with the lid on for 2-3 hours.
22. Cut the watermelon into cubes.
23. Wash and separate the bok choy leaves.
24. Thinly shave the mooli.
25. In a bowl, combine microgreens and bean sprouts.
26. Dress the microgreens with a little duck glaze.
27. Remove the cooked duck legs from the pan.
28. Shred half of the duck meat and add it to a bowl.
29. Lightly cover the shredded duck with cornstarch.
30. Heat neutral oil to 350°F (175°C) in a pan.
31. Shake off excess cornstarch from the shredded duck and lower half of it into the hot oil.
32. Cook until golden and crisp, then remove and place on a cooling rack to drain.
33. Add 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.
34. Add the crispy duck to the same pan and pour all the sauce over it.
35. Mix the duck thoroughly with the sauce for 2-3 minutes, then remove from heat.
36. Plate up with a base of thinly shaved mooli, dressed with a quick vinaigrette (olive oil, sea salt, pepper, Dijon, honey, red vinegar).
37. Add watermelon cubes on top of the mooli.
38. Add the dressed microgreen salad on top of the watermelon.
39. Add a mountain of the sauced duck on top of the salad.
40. Sprinkle with sesame seeds and toasted cashews.
41. Garnish with additional spring onion and chili, and pomegranate if desired.

## Equipment

- cutting board
- knife
- large bowl
- plastic wrap
- refrigerator
- pot
- mortar and pestle
- cheesecloth
- small bowl
- spoon
- tongs
- pan
- slotted spoon
- tray

## 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!

## Source

- Original video: https://www.instagram.com/reel/C_8j2pCo841/?utm_source=ig_web_copy_link&igsh=MTMzZHRndHhqZzh5Zw==
- Recipe page: https://www.cliprecipe.com/recipe/d9ea2b9e-9dcc-49f8-9134-933e20283d33
- Extracted: 2025-06-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt