Asian Duck Salad Recipes

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.

Steps:

• Heat the oven to 400°F.
• 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 tbs of it over the duck. Roast the duck for 10 mins for pink or longer if you prefer.
• Remove from the oven and allow to rest for 4 mins then slice into strips.
• Toss together the salad leaves, tomatoes and scallions with the duck slices.
• Drizzle over the remaining dressing and serve.

Steps:

• To make dressing combine all ingredients in a bowl and mix well.
• Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes.
• Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl.
• Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds.
• Drizzle as much dressing over salad as you like and toss to combine.
• Serve.

Steps:

• Remove duck or chicken meat from bones and shred.
• Trim green beans, cut into three-inch lengths.
• Fill a large pot with water and bring to boil. Add 1/2 teaspoon salt and green beans and cook about five minutes. Drain and rinse in cold water.
• Peel and halve water chestnuts. Peel and dice mangoes. Chop the scallions. Remove seeds and ribs from pepper and cut into thin strips.
• In a large bowl, mix lime juice with oil. Add mango and ginger root. Mix, and add the meat, beans, water chestnuts, scallions and peppers. Mix gently. Season with salt and pepper. Arrange on a large platter.

Steps:

• Duck Confit:
• Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
• Citrus Pea Sprout Salad:
• For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
• Plating: Place a small mound of the salad on a plate and top with two duck legs.

Steps:

• Score the top of the duck breast before marinating.
• Marinade: Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt. Add the duck to the marinade and coat well.
• Heat a large saute pan over high heat. Add the duck breasts and saute until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare.
• Remove the duck from the pan and keep warm. Deglaze the pan with coffee. Add the reserved marinade and reduce to desired consistency.
• In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt. Slowly add salad oil to the blender. Refrigerate until needed.
• Have fryer heated to 360 degrees F.
• Deep-fry the menlo until golden brown, about 30 seconds. Remove from the oil to a paper towel lined plate. On a platter, place deep-fried menlo topped with spring mix. Slice duck breast and place on top of greens. Serve with chilled pickled ginger vinaigrette. Sprinkle with macadamia nuts.

Steps:

• In a large bowl, squeeze the juice of the limes.
• Add fish sauce and Chili Paste. Wisk until Chili Paste dissolves in sauce.
• Add sugar and red chili powder. Mix well for 1 minute.
• Add duck, red Onion, green Onions, cilantro leaves. Mix well until all ingredients are covered.
• Optionally, add tomatoes and cucumber and mix well.
• On a plate, place the lettuce so they form a bed.
• Transfer the duck salad to the plate.
• Optionally, sprinkle top with cashew.

Steps:

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

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.

Steps:

• Juice two limes into a bowl big enough for you to whisk your dressing.
• Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
• Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
• Whisk together.
• Finely chop the scallion tops and cilantro and stir into dressing.