Aromatic Crispy Duck Salad

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A tasty and nutritionally rich addition to the autumn ingredients list is Duck. If you love poultry meat, duck is a highly nutritious and tasty choice. This meat is a good source of high quality protein. Without the skin, it has even lower calorific value than skinless chicken. A 100 gram portion of the breast meat without skin contains 140 calories. The meat is also a good source of vitamins A, B3 and C. Minerals include iron (aiding red blood cells and helping to boost your body's energy levels), selenium (supporting the activities of many enzymes in the body whilst helping to improve the body’s immunity) and calcium (needed for strong bones and teeth). These nutrients can promote your health in various ways and if you need more reason to indulge in this seasonal food, it's also one of the most tastiest meats on the menu! And what better way to enjoy this tasty, protein rich food, than with Lisa's Crispy Duck Salad.

Aromatic Crispy Duck Salad

Skill Level:


Preparation time: 20 mins
Cooking time: 1 hour 52 mins
Serves: 4-6


  • 1 whole duck, roughly 2kg in weight
  • chinese 5 spice
  • sea salt
  • 1 onion
  • 1 1/2 tbsp. sesame oil
  • 1 large cucumber, julienned
  • 7 tbsp. hoisin sauce – extra should you wish
  • toasted sesame seeds
  • Preheat the oven to 400°f, gas mark 6, 200°C
  • Wash and thoroughly dry the duck by dabbing it gently with some paper towel, this will help to make the bird crispier
  • Then using a wooden skewer, prick the upper part of the breast and in between the breast and thigh. This helps the fat to escape more easily
  • Cut the onion into quarters, keep the root on the keep the onion intact
  • Rub in 1 tbsp. sesame oil over both sides of the duck
  • Season with salt, which helps the skin to crisp, and then season generously with chinese 5 spice inside and out of the cavity
  • Place duck on a wire tray over a large baking tray lined with foil
  • Bake in the pre heated oven for 1 hour, breast facing down
  • Remove from the oven and turn breast facing up and bake for 20 minutes
  • After 20 minutes turn over breast facing down and reduce oven temperature to 300°f, gas mark 2, 150°C for 20 minutes
  • Remove from the oven, leave to rest for 10 minutes, then remove all the skin from the duck and set aside on a new piece sheet of tin foil on a baking tray rub in 1 tbsp. hoisin sauce then increase the oven temperature back to 400°f, gas mark 6, 200°C and bake for 10-12 minutes until crispy
  • Remove the bones from the duck and shred the duck meat into a large mixing bowl
  • When the meat is slightly cooler and 3 tbsp. hoisin sauce to the shredded duck and massage into the meat
  • Julienne the cucumber into fine shreds – (do not go as close to the seeds, as they will make the salad watery)
  • Assemble the salad when the duck has completely cooled
  • On a large serving platter place the julienne cucumber, drizzle with 2 tsp. sesame oil, then sprinkle with toasted sesame seeds
  • Then add the shredded duck, and top with shredded crispy skin on top
  • To garnish drizzle over 2-3 tbsp. hoisin sauce and sprinkle a few toasted sesame seeds
  • Enjoy

Lisa Tip Children and Adults go mad for this salad! Serve with duck pancakes on the side should you wish to make duck pancakes! Take the pancakes and place them on the serving plates. Cover 1 teaspoon of hoisin sauce over the center of the pancake, add some of the salad and some, spring onion. Wrap up to form a neat little parcel and serve straight away.

To add a variation to the salad, you can add some watermelon cubes and roasted cashew nuts.

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