Traditional recipes

Crispy duck and sesame leafy salad recipe

Crispy duck and sesame leafy salad recipe

  • Recipes
  • Dish type
  • Salad
  • Duck salad

Impress your friends with this simple, but mouth-wateringly delicious dinner party dish. Shredded duck tops leafy greens with a hoisin and toasted sesame oil dressing.


Buckinghamshire, England, UK

3 people made this

IngredientsServes: 3

  • 1 (610g) pack half aromatic crispy duck (including 12 pancakes and hoisin sauce sachet)
  • 3 teaspoons toasted sesame oil
  • 1 tablespoon white wine vinegar
  • 2 tablespoons olive oil
  • 1 (180g) pack Bistro Salad
  • 1 teaspoon toasted sesame seeds

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat the oven to 200 C / Gas 6.
  2. Cook the duck according to pack directions. Meanwhile, mix the hoisin sauce sachet with 2 teaspoons of the sesame oil and vinegar to make the dressing.
  3. Roll 6 pancakes up together and cut into 1cm slices, repeat with the remaining pancakes. Heat the olive oil and remaining sesame oil in a large frying pan and fry the shredded pancakes for 4-5 minutes until golden. Mix into the Bistro salad and toss in 2 tablespoons of the dressing.
  4. Shred the duck with 2 forks and mix into the remaining dressing and place on top of the salad, scatter over the sesame seeds and serve immediately.

Tip

Try using a pack of Baby Leaf Salad instead of the Bistro Salad. Remove the skin of the duck before shredding for a lower fat option.

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Asian Side Salad

This Asian Side Salad is as versatile as the name suggests – it’s a terrific fresh salad that will pair with any Asian food! From Chinese to Japanese, Thai to Vietnamese, Malaysian, Singaporean, Korean and Taiwanese, it’s right at home alongside fiery Asian curries as it is with a Chinese BBQ Pork, Thai Chicken Satay or Chicken Fried Rice.


  • 4 large duck legs
  • ½ chilled watermelon, skin removed, flesh chopped
  • 1 fresh pomegranate, seeds only
  • ½ bunch fresh mint, leaves picked and roughly torn
  • large bunch coriander, leaves picked and stalks chopped
  • 1-2 red chillies (to taste)
  • 2 tbsp dark soy sauce
  • 2 tbsp Thai fish sauce
  • 2 limes, juice only
  • ½ tsp ground Sichuan pepper

Preheat the oven to 160C/350F/Gas 4.

Place a wire rack on a roasting tin and place the duck legs on top, skin-side up. Roast the duck legs on the rack for 1¾-2 hours, or until the skin is crisp and the meat is cooked through (when the duck is cooked, the juices should run clear when a skewer is inserted into the thickest part of the leg). Set aside to cool for 10-15 minutes, reserving the duck fat on the baking tray.

In a large bowl, mix together the chopped watermelon and pomegranate seeds. Stir in the mint leaves and coriander and the sliced chillies, to taste.

When the duck legs have cooled, flake the meat from the bone and add it to the watermelon and pomegranate mixture. Add the soy sauce, fish sauce, lime juice and a little of the reserved duck fat, to taste, if desired. Season with Sichuan pepper and gently toss.

Serve the salad immediately, while the watermelon is cold and the duck meat still warm.

Recipe Tips

Tip: To remove the seeds from the pomegranate, cut the fruit in half. Hold the seeded side against your palm over a large bowl, then bash the skin with a wooden spoon until the seeds fall out.


Creamy Sesame Sauce (Chinese/Sichuan)

Here’s what you need to make the sauce:

Chinese Sesame Paste – This is ground sesame paste, and essentially a Chinese version of tahini. It’s a common pantry staple in Sichuan cuisine (eg. used in Dan Dan Noodles). It’s darker in colour and has a deeper, more intense flavour because the seeds are roasted, unlike tahini. You’ll find it in Asian stores, and it’s even cheaper than tahini! Sub: Tahini, of course. TIP: Like tahini, the oil separates from the paste when it’s sitting in the pantry, so give it a good stir before using. I find a chopstick or butter knife works better than a spoon.

Peanut butter (smooth) – Natural, pure peanut butter is best here, for the most intense peanut flavour. But any regular smooth peanut butter spread will do just fine. It’s more a background player in this sauce sesame is the dominant flavour

Sesame oil – Toasted, which is brown and has a stronger sesame flavour, rather than untoasted (which is yellow, lighter sesame flavour)

Oyster sauce – For a hit of umami, this is what gives the sauce depth of flavour despite the few ingredients called for!

Dark soy – For darkening the sauce a tad and adding a touch of seasoning

Sugar and salt – This sauce should have a specific sweet and savoury flavour profile. It’s quite intense because the idea is that you use small amounts drizzled over the lettuce (too much and the salad will be overly rich and cloying)

Water – For thinning the sauce.

As for the making part? Just mix together until it comes together, and use water to adjust so it becomes “drizzle-able”.

My sauce looks split … help!

When it first comes together and is thick, before you add enough water, it can look like it’s split. However, the thinner it gets, the more it comes together and the more stable it is. But this sauce does split again if it’s sitting around for a long time. Just give it a good mix to make it creamy again.


American Ranch Leafy Salad

Serves 4
Prep time: 15 minutes
Cooking time: 15 minutes

Ingredients:

4 corn on the cob (900g)
400g can kidney beans, drained and rinsed
1 red pepper, cut into 1cm dice (170g)
75g mature Cheddar cheese, grated
1 little gem lettuce, roughly torn (85g)
110g bag Baby Leaf Herb Salad
200g pack garlic and herbs low fat soft cheese
3 tbsp white wine vinegar

Method:

Boil the corn for 6 minutes, drain and brush with oil.

Place under a preheated grill for 6-8 minutes, turning occasionally until slightly charred. Allow to cool slightly.

With a sharp knife, cut down the sides of the cobs to remove all the kernels and mix with kidney beans, pepper and cheese in a large bowl. Mix in the lettuce leaves.

Mix together the soft cheese, vinegar and 3 tbsp water and gently toss into the salad.

Cook's tip:

This recipe works equally as well with shredded round lettuce and rocket salad instead of little gem lettuce and Baby Leaf Herb Salad. To save some time you could always substitute corn on the cob with tinned sweet corn.


Crispy Noodle and Duck Salad

To Cook 25 minutes How easy? It’s so easy. Serves 4 Luv Rating

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More Peking Flavoured Duck Breast Recipes

Ingredients

1 pack Peking Duck Breast
½ -1 Chinese cabbage or ¾ savoy cabbage, shredded finely
6 spring onion, sliced to 4-5mm
100g lightly roasted slivered almonds or pine nuts
1 packet fried crunchy noodles

Dressing:
¼ cup white vinegar
¼ cup castor sugar
1 Tblsp soy sauce
2 tsp sesame oil (optional)
½ cup olive oil

Products used

Method

1. Warm the Peking Duck Breasts as per pack instructions, then remove the duck breast from the pack and slice thinly.
2. Combine the duck, sliced cabbage, chopped spring onions and almonds in a salad bowl.
3. Add dressing to taste, and mix well. Add Original Fried Noodles to the salad just before serving

LUV to Help You

Products used

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Crispy Duck

Serving suggestion: This dish is delicious accompanied by stir-fried green beans and roasted sweet potatoes.

Directions

  1. To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.
  2. Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.
  3. Preheat an oven to 400 degrees F.
  4. Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce
  5. To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.
  6. To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad.

Cook&rsquos Note

You could also try serving this with my roasted sweet potatoes with smoked paprika.


Crispy duck and watercress salad

I conjured this up as a tongue-in-cheek homage to the tourist dish that features so often on Chinese restaurant menus when I was at Le Caprice about 20 years ago. I imagine that today it's still one of the best-selling dishes at The Ivy and Le Caprice.

1 x 1.5 kg duck or 12 duck legs
Water to cover
3 star anise
1 head of garlic, peeled and roughly chopped
60g ginger, roughly chopped
20g coriander, stalks only, washed (keep the leaves for the salad)
1tsp Chinese five-spice powder
Oil for deep frying

4tbsp tomato ketchup
1tbsp honey
Juice of half an orange
1tbsp soy sauce
2tbsp sesame oil

For the soy and sesame dressing

2tsp soy sauce
2tsp rice vinegar
1 clove of garlic, peeled, crushed
A small piece of root ginger, peeled and finely grated
1tbsp sesame oil
3tbsp vegetable or corn oil

4 bunches of watercress, washed and thick stalks removed
100g white radish (mooli), peeled, cut into 3-4cm lengths and shredded into matchstick strips
1 small carrot, peeled, cut into3-4cm lengths and shredded into matchstick strips
60g beanshoots, washed
1 bunch of spring onions, trimmed, shredded on the angle
The leaves from the coriander (see above)
1tbsp sesame seeds, lightly toasted
1-2 punnets of Asian sprouts or cresses, such as shisho, mung, etc (optional)

Cover the duck with the water, add the herbs and spices and simmer gently for 45 minutes. Remove the duck from the stock and set it aside to cool. Skim the fat off the stock and use it as a base to make an Asian soup.

Whisk together all the ingredients for the duck sauce, then whisk all of the ingredients together for the soy and sesame dressing .

To assemble the dish, remove the duck from the bone, then cut into 1cm-thick slices. Preheat the oil for deep frying.

Arrange the watercress on the plates with the white radish, carrot, bean shoots and spring onion.

Fry the duck until crisp, then drain on some kitchen paper or in a colander and mix it with the duck sauce until it is nicely coated. Arrange it in piles on the salad and spoon over the dressing.

Then scatter the coriander and sesame seeds over the top (and sprouts if you are using them) and serve immediately.


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Tenderstem broccoli & smoked salmon tart

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Chinese Crispy Steamed Duck

Chinese Crispy Steamed Duck is a classic and special dish that utilizes the Chinese bamboo steamer. We have a post dedicated to explaining the many practical and healthy reasons for cooking with this amazingly simple yet effective Chinese cookware. To read it, just Click Here.

(Photo Attributed to Author: Banej)

You will not find any Chinese cuisine recipe more tasty and elegantly prepared than this delicious and exquisitely textured Chinese Crispy Steamed Duck. Trust me, it is out of this world wonderful!

Chinese Crispy Steamed Duck Recipe-

Ingredients:
  • 1 whole Peking duck (4 to 5-1/2 lb.)
  • 2 tbsp. good quality Japanese whiskey (you can use any good Scotch whiskey, I just prefer the Asian variety for this dish)
  • 1 cup good quality dry red wine (suggest a Shiraz)
  • 1/3 cup freshly ground coarse sea salt
  • 6 large cloves garlic, peeled and crushed
  • 2 tbsp. fresh rosemary, chopped fine
  • 4 large sprigs fresh rosemary
  • 1 tsp. freshly ground black peppercorns
  • 2 tsp. freshly ground red peppercorns
  • 2 tbsp. honey
  • 1 whole lemon
  • 12 oz. white button mushrooms, washed, patted dry, and stems discarded
  • several lettuce or cabbage leaves
  • fresh cooked rice, for accompaniment

You will need: A large Chinese Bamboo Steamer

Directions:
  1. Wash and rinse well your duck, then pat it dry (inside and out) with paper or cloth towel.
  2. Mix the whiskey and salt together in a small bowl. Rub the outside and inside all over with the salted whiskey, making sure it is evenly distributed and all used up by the time you are finished.
  3. Place the duck in a large bowl and cover with plastic wrap, then refrigerate for at least 24 hours. If you want the very best results for your Chinese Crispy Steamed Duck, refrigerate for three days and two nights. But be sure to turn the duck over each morning and again in the evening.
  4. When you are ready to cook, brush any salt standing on the flesh off. (the whiskey will have seeped into the meat and/or evaporated by now)
  5. Cut off the excess fat in the duck’s cavity, and cut away the excess neck skin and the tail bone.
  6. Using a skewer or a toothpick, prick the skin all over, taking care to not to stick so deep that you penetrate the fat and meat beneath.
  7. In small mixing bowl, gently mash together both of the ground peppercorns, chopped rosemary and garlic rub this seasoning mixture inside, onto the walls of the cavity.
  8. Next, slice off strips of lemon rind, then set aside for now.
  9. In a wok or large pot, pour in water to a depth of 2 inches, then add into the water 2 of the rosemary sprigs and all but 4 of the lemon rind strips. Bring the water to a vigorous boil.
  10. Use the lettuce or cabbage leaves to line the bottom of your bamboo steamer. (Note: you can also use parchment paper, but using leafy veggies is the traditional Chinese way)
  11. Now place the duck, breast side up, on top of the bed of leaves in the bamboo steamer (Note: your steamer should be large enough to hold the entire duck and, if using a wok, just the right size to be held up a little above the water by the curved walls of the wok)
  12. Place the rest of the lemon rinds and the other 2 rosemary sprigs on top of the duck breast, then place the steamer into the wok.
  13. Squeeze 1-1/2 teaspoons of juice out of the lemon into a small bowl, and reserve. Then squeeze the rest of the lemon juices over the duck. Put the steamer’s dome on top and steam, over medium-high heat, for 70 minutes. Check on it often, you will want to add more boiling water to maintain a proper water level. Keep a pot full of water at a lively simmer on the stovetop for this purpose. Adding cold water into the wok will stop the steaming and interrupt the cooking.
  14. When finished steaming, using rubber gloves, remove duck and pour the cooking juices out of the body cavity into a bowl. Discard lemon rind and rosemary sprigs, but reserve the juices.
  15. Preheat your oven to 425° Fahrenheit.
  16. In small mixing bowl, combine the reserved lemon juice and the honey. Brush some of this mixture onto the back side of the duck. Now place duck, breast side down, onto a cooking rack set into a roasting pan.
  17. Roast until the duck turns a rich golden brown – about 15 minutes should do it – then turn the duck over. Brush the remaining honey mixture all over the exposed meat areas. Roast for about another 15 minutes, or until well browned. Take care to pay attention that it is not burning.
  18. While the duck is roasting, bring the reserved cooking juices to a boil in a small cooking pot. Add in the mushroom caps and the cup of red wine, and cook until tender – 4 or 5 minutes should do it. When the mushrooms are tender fish them out with a slotted spoon, place them in a bowl and cover to keep warm. Reduce the heat to a lively simmer and cook until the liquid has reduced to a saucy consistency.
  19. To serve your Chinese Crispy Steamed Duck, place a mound of freshly cooked rice in each serving bowl (or high walled plate) add several thick slices of the duck meat on top of the rice. Put several of the mushroom caps into each of the bowls. Finally, ladle a generous portion of the cooking juice/wine sauce over everything.

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