I do love a duck salad. Do you cook duck at home? Peeps… if you can cook chicken, then you can cook duck too! Don’t be freaked out, my easy step-by-step method of cooking the duck always works and you won’t need any fancy restaurants to get your crispy duck salad fix!
I paired the salad with some gorgeously sweet, seasonal Alphonso mangoes because I lovvvvve them and topped with the crispy leeks for some texture… the result was a beautiful thing!
Hope you give this one a go guys… I know you’ll love it!
1. Pre-heat oven to 200°C
Ingredients
Instructions
2. Score the skin of the duck legs and rub all over with the five spice powder, salt and pepper
3. Heat a frying pan over a high heat, add the duck, skin-side down, and cook for 4 minutes or until the skin is crisp
4. Turn the duck over and brown slightly for another 2 minutes
5. Transfer to a baking tray and place in oven for about 15 mins or until cooked through
6. Meanwhile, heat a little oil in a frying pan and shallow fry the leeks until crisp, drain on kitchen paper, set aside
7. Remove the duck legs from the baking tray and allow to rest, use kitchen paper to absorb the excess oil then shred the duck from the bones with a fork and set aside
8. In a bowl, mix together the hoisin sauce, 1-2 tsp of sriracha chilli sauce, sesame oil and water, then set aside
9. In a salad bowl mix together the cucumber, carrots, edamame, coriander, mint, spring onions and half the pomegranate, mix in the shredded duck and then stir through the dressing
10. On a serving plate, arrange the mixed duck salad in the centre, the cut mango around the outside and scatter with pomegranate
11. Top with crispy leeks and garnish with sesame seeds, serve immediately and enjoy!