China · Salads
Crispy Duck Salad
Crispy duck salad is warm pan-fried duck breast sliced over crisp leaves and raw vegetables, dressed with soy, honey, ginger and sesame.
Ingredients
- duck breasts, skin on, about 250 g each2
- salt and freshly ground black pepperto taste
- cucumber1 large
- carrot1 large
- red bell pepper1
- romaine lettuce, torn1 head
- fresh cilantro1 small bunch
- soy sauce3 tbsp
- rice vinegar2 tbsp
- honey1 tbsp
- sesame oil1 tbsp
- fresh ginger1 tsp
- garlic1 clove
- toasted sesame seeds1 tbsp
- crushed walnuts or cashewsoptional
Method
- 1Pat the duck breasts dry. Score the skin in a diamond pattern. Season both sides with salt and pepper.
- 2Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low. Cook for 10-15 minutes until skin is deep golden brown and crispy, pouring off excess fat periodically. Flip and cook for another 2–4 minutes, until the centre reads 55 °C for medium rare — it rises a few degrees more as it rests. For fully cooked duck, keep the flesh side on low heat until the centre reads 74 °C. Rest for 10 minutes, then slice thinly.
- 3Julienne the cucumber, carrot and red bell pepper. Wash and tear the lettuce. Roughly chop the cilantro.
- 4Whisk together soy sauce, rice vinegar, honey, sesame oil, grated ginger and minced garlic.
- 5In a large bowl, combine lettuce, cucumber, carrot, bell pepper and cilantro. Add half the dressing and toss. Divide among four plates, arrange duck slices on top, drizzle with remaining dressing. Garnish with sesame seeds and nuts if desired.