Chineseducksalad Recipes

HONEY & SOY DUCK SALAD

Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 25m

Number Of Ingredients 8

Honey & soy duck salad image

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.

Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.12 milligram of sodium

Ingredients

2 duck breasts , skin on
100g bag rocket & watercress salad
250g punnet cherry tomato , halved
bunch spring onion , sliced diagonally
1 garlic clove , grated
1 tsp fresh grated root ginger
2 tbsp soy sauce
3 tbsp honey

CHINESE SPICED DUCK SALAD

Who says a duck supper has to be expensive? Make your meat go further with this flavour-packed salad

Provided by Good Food team

Categories Main course, Supper

Time 40m

Number Of Ingredients 9

Chinese spiced duck salad image

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.

Nutrition Facts : Calories 492 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.66 milligram of sodium

Ingredients

1 duck leg
1 tsp Chinese five-spice powder
140g rice noodles
1 celery stick, cut into matchsticks
1 carrot , cut into matchsticks
½ cucumber , deseeded and cut into matchsticks
2 spring onions , sliced lengthways
2 tbsp hoisin sauce
1 tbsp soy sauce

ASIAN DUCK SALAD

A lovely light meal that is extremely healthy and full of flavour. You can also purchase cooked duck from your chinese take-away/restaurant and shred the meat instead of cooking the duck yourself. I am sure you could use chicken if preferred as well.

Provided by Wendys Kitchen

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Asian Duck Salad image

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.

Nutrition Facts : Calories 334.4, Fat 17, SaturatedFat 3.9, Cholesterol 163.2, Sodium 371.5, Carbohydrate 12, Fiber 3.8, Sugar 5.2, Protein 34

Ingredients

2 duck breasts, skin removed
1 carrot, peeled and julienned
100 g snow peas, trimmed and thnly sliced
100 g sugar snap peas, trimmed
1 red chile, deseeded thinly sliced
200 g Chinese cabbage, finely shredded
100 g bean sprouts, trimmed
coriander leaves
20 g sliced almonds
1 teaspoon ginger, finely frated
2 garlic cloves, crushed
1/4 fresh lime juice
1 teaspoon sesame oil
1 tablespoon tamari
1/4 teaspoon honey