Aromatic Crispy Duck Salad - Gluten Free
By Cook with Lisa
Published on 13 April 2022
Children and adults alike go mad for this salad! Serve with pancakes on the side should you wish to make duck pancakes - take the pancakes and place them on a serving plate. Cover 1 tsp of hoisin sauce over the centre of the pancake, add some salad and some spring onion, wrap into a parcel and serve straight away! You could also add some watermelon cubes and roasted cashew nuts to this salad if you wish.Time and servings
2 hrs 12 minsTotal time
4Servings
20 minsPrep time
1 hr 52 minsCooking time
Ingredients
- 1 dusting of sesame seeds, toasted
- 1 whole duck, roughly 2kg in weight
- 4 pinches of chinese five spice
- 1 onion
- 1.5 tbsp of sesame oil
- 1 large cucumber, julienned
- 7 tbsp of hoisin sauce, plus extra if you like
Method
Step 1
Preheat the oven to 400°f, gas mark 6, 200°CStep 2
Wash and thoroughly dry the duck by dabbing it gently with some paper towel, this will help to make the bird crispierStep 3
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 easilyStep 4
Cut the onion into quarters, keep the root on the keep the onion intactStep 5
Rub in 1 tbsp of sesame oil over both sides of the duckStep 6
Season with salt, which helps the skin to crisp, and then season generously with chinese 5 spice inside and out of the cavityStep 7
Place duck on a wire tray over a large baking tray lined with foilStep 8
Bake in the pre heated oven for 1 hour, breast facing downStep 9
Remove from the oven and turn breast facing up and bake for 20 minutesStep 10
After 20 minutes turn over breast facing down and reduce oven temperature to 300°f, gas mark 2, 150°C for 20 minutesStep 11
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 crispyStep 12
Remove the bones from the duck and shred the duck meat into a large mixing bowlStep 13
When the meat is slightly cooler and 3 tbsp. hoisin sauce to the shredded duck and massage into the meatStep 14
Julienne the cucumber into fine shreds – (do not go as close to the seeds, as they will make the salad watery)Step 15
Assemble the salad when the duck has completely cooledStep 16
On a large serving platter place the julienne cucumber, drizzle with 2 tsp. sesame oil, then sprinkle with toasted sesame seedsStep 17
Then add the shredded duck, and top with shredded crispy skin on topStep 18
To garnish drizzle over 2-3 tbsp. hoisin sauce and sprinkle a few toasted sesame seeds. Enjoy!