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!


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Duck legs
  • 1 tsp Chinese five spice powder
  • Sea salt and ground black pepper
  • Olive oil
  • 2 small Cucumbers, diced small
  • 1 large Carrot, sliced into matchsticks
  • Small handful Edamame beans, steamed
  • Small handful fresh Coriander, chopped
  • Small handful Mint leaves, chopped
  • 4 Spring onions, chopped into thin rounds
  • Small handful Pomegranate seeds
  • 2 Mangos, diced small
  • 1 Leek, finely sliced
  • GARNISH: Toasted sesame seeds
  • .
  • 6 tbsp Hoisin sauce
  • Sriracha chilli sauce to taste
  • 1 tsp Sesame oil
  • Water to thin to desired consistency (I used about 2 tbsp)


1. Pre-heat oven to 200°C
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!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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