Crispy Duck Salad with Charred Chinese Cabbage, Lychees & Pomegranate Spicy Hoisin Drizzle Sauce

Name: Crispy Duck Salad with Charred Chinese Cabbage, Lychees & PomegranateSpicy Hoisin Drizzle Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: European
Ingredients: 2 Duck legs; 1 tsp Chinese five-spice; ½ Chinese cabbage sliced lengthways in 6; Extra virgin olive oil; 2 Baby cucumbers diced; 2 Carrots sliced into matchsticks; A small handful of edamame beans steamed; 8 Lychees peeled, seed removed, and cut into quarters; A small handful of coriander leaves chopped; Small handful mint leaves chopped; 10 Baby radishes sliced thin; 4 Spring onions chopped in thin rounds; ¼ Red Onion sliced extra fine; A small handful of pomegranate seeds; 6 tbsp Hoisin sauce; 1 tsp Sriracha chilli sauce – more if you like it spicy; 1 tsp Sesame oil; Water to thin to desired consistency; Red chilli for garnish; Sesame seeds for garnish

by Zarina February 21, 2021

February 21, 2021

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Think duck pancakes minus the pancakes, so much healthier and nutritious with heaps of veg but still tastes so good!

The charred Chinese cabbage gives such a lift to the whole dish with crunchy raw carrots, radish, cucumbers, lychee, and pomegranate. The spicy hoisin drizzle and toasted sesame seeds tie all the flavors together so perfectly.

Crispy Duck Salad with Charred Chinese Cabbage, Lychees & PomegranateSpicy Hoisin Drizzle Sauce

Serves: 6 Prep Time: 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

2 Duck legs

1 tsp Chinese five-spice

½ Chinese cabbage sliced lengthways in 6

Extra virgin olive oil

2 Baby cucumbers diced

2 Carrots sliced into matchsticks

A small handful of edamame beans steamed

8 Lychees peeled, seed removed, and cut into quarters

A small handful of coriander leaves chopped

Small handful mint leaves chopped

10 Baby radishes sliced thin

4 Spring onions chopped in thin rounds

¼ Red Onion sliced extra fine

A small handful of pomegranate seeds

6 tbsp Hoisin sauce

1 tsp Sriracha chilli sauce – more if you like it spicy

1 tsp Sesame oil

Water to thin to desired consistency

Red chilli for garnish

Sesame seeds for garnish

Instructions

Pre-heat oven to 200℃

Score the skin of the duck legs and season with five-spice, salt, and pepper

Heat a frying pan over high heat, add the duck, skin-side down, and cook for 4 minutes or until the skin is crisp.

Turn the duck over and brown slightly for another 2 minutes

Transfer to a baking tray and place in the oven for 10-15 minutes until cooked through

Remove the duck legs from the baking tray and allow to rest. Use kitchen paper to absorb excess oil

Shred duck from the bones and set aside

Heat a grill plate or the BBQ, brush the Chinese cabbage with oil, season, and grill until charred.

Mix in a bowl the hoisin sauce, olive oil, sriracha, sesame oil, and water, set aside

Arrange charred cabbage on a serving plate, scatter and mix all other ingredients until combined and add the shredded duck

Drizzle hoisin dressing all over and serve immediately

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

cabbage duck hoisin Salad

Crispy Duck Salad with Charred Chinese Cabbage, Lychees & Pomegranate Spicy Hoisin Drizzle Sauce

Crispy Duck Salad with Charred Chinese Cabbage, Lychees & PomegranateSpicy Hoisin Drizzle Sauce

Ingredients

Instructions

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