Chinese Spiced Duck Salad Recipes

AUTHENTIC CHINESE 5-SPICE PEKING DUCK

Steps:

• thaw duck overnight in refrigerator.
• remove giblets and trim excess fat from tail area or anywhere hanging.
• pierce chopstick or skewer under wing and bring through to other side to pierce through under the other wing on the other side in order to give you a way to dunk and hang duck. wings may be removed if desired.
• in large wok or pot bring water to a boil.
• add in ginger, vinegar, soy sauce, xiao xing, and honey and stir to dissolve honey completely.
• make a slurry with cornstarch (mix with water) then add to boiling mixture.
• dunk duck into boiling mixture and spoon liquid over duck for a couple of minutes making sure you completely moisten duck and render some fat.
• repeat process for another couple of minutes.
• immediately hang duck in cool room with a fan on high pointed directly on duck. make sure you put a pot or similar under duck to catch drippings.
• rotate duck to ensure even drying. should take about 5 hours. skin will become taunt and tight.
• after 4-6 hours, rub duck with 5-spice powder to taste.
• heat oven to 375 degrees.
• place duck onto roasting or cooling rack on middle or top rack of oven with a large pan filled with about 2 inches of water on bottom rack of a 375 degree oven. this will catch any drippings, keep your oven clean, and keep duck moist.
• roast uncovered for about 1-1 1/2 hours rotating it 2-3 times.
• check internal temperature for doneness. mine was perfect at 175 degrees in the breast. note that convection ovens will cook duck quite fast.
• remove duck and rest 10 minutes before serving whole or chopping Chinese style on the bone.

FIVE SPICE DUCK SALAD

Steps:

• This exotic duck salad has got it all going on - crunch, spice, juicy fruit and tasty crispy duck.
• Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly - the duck will still be raw in the middle but don't worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
• Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
• Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

CHINESE 5-SPICE DUCK WITH NOODLES

Steps:

• Preheat the oven to 180C/170C Fan/Gas 4.
• With a sharp knife, score a cross-hatch pattern into the duck fat. Rub the five-spice into the fat and season with salt and pepper.
• Heat a heavy-based ovenproof frying pan. Place the duck breasts skin-side down and season the other side with five-spice, salt and pepper. Cook for about 3 minutes or until most of the fat has run out into the pan and the skin is golden-brown. Turn the duck over and cook for 1 minute. Then cook in the oven for 3-5 minutes then allow to rest.
• Warm the honey and soy sauce together in a small pan. Bring to for 1 minute. Allow to cool.
• Bring a pan of salted water to the boil and cook the noodles for 3-4 minutes or according to packet instructions. Drain and toss with half the spring onions, the lime juice and some sesame oil. Place between 2 bowls.
• Slice the duck into strips and place on top of noodles. Drizzle over the sauce and top with the remaining spring onions, sesame oil and sesame seeds.

HONEY SPICED DUCK

Steps:

• Score the duck breast skin in a criss-cross fashion.
• Blend the honey, vinegar, soy sauce, ginger, garlic, cinnamon, five spice powder and pepper in a small bowl.
• Coat the duck in this marinade in a shallow bowl.
• Cover and leave for 1 hour or overnight.
• Set the oven to fairly hot, 200c/400f.
• Put the duck on a rack in a roasting tin, reserving the marinade.
• Cook for 20-30 minutes depending on their size and how well you like your duck cooked.
• Put the marinade and 40mls of the roasting juices in a small pan.
• Add the spring onions and bring to the boil.
• Simmer gently for 2 minutes.
• I serve the duck on a bed of rice with the sauce and spring onions spooned over, and sometimes some cranberry sauce to finish.

CHINESE SPICED DUCK SALAD

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.

ASIAN-SPICED DUCK BREASTS WITH GINGER-CHILI GLAZE

Steps:

• Heat grill to medium-high. Score the skin-side of the duck with a knife in a lattice pattern, being sure not to cut through to the flesh. Season each breast with salt and pepper on both sides.
• Rub the skin side of each breast with a few tablespoons of the rub and place on the grill, rub side down, and grill until slightly charred and the skin begins to get crispy, about 4 to 5 minutes. Turn the breasts over, brush with some of the glaze and continue grill to medium-rare doneness, another 3 to 4 minutes. Remove the duck from the grill and brush with more of the glaze. Let rest for 5 minutes then slice 1/4-inch thick on the diagonal. Place the grilled green onions on a platter and top with the sliced duck breast. Serve with warm tortillas.
• Combine all ingredients in a small bowl.
• Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook until soft. Add the chili paste and cook for 1 minute. Whisk in the honey and soy and cook until just combined and the honey has melted. Let cool before using.

THAI SPICY DUCK SALAD RECIPE

Steps:

• To make the dressing: Whisk together lime juice, fish sauce, sesame oil, sugar, and chili in a small bowl. Set aside.
• Place cashews in a small cast iron skillet over medium heat. Toast until fragrant and lightly browned, about 4 minutes. Transfer a medium bowl. Add onion, pineapple, and cilantro; toss to combine. Set aside.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Score duck skin diagonally every 1/2-inch. Season breast liberally all over with salt and pepper. Place duck breast on hot side of grill, skin side down, and cook until skin has browned and crisped, 5 to 7 minutes. Flip and brown on other side, about 4 minutes. Move duck to cool side of grill, cover, and continue to cook until an instant read thermometer registers 130 degrees when inserted into middle of breast. Remove duck from grill and let rest for 5 to 10 minutes.
• Thinly slice duck, halving any long strips into bite-size pieces. Add duck into bowl with pineapple mixture. Pour on dressing and toss to combine. Transfer to plates and serve immediately.