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Aromatic Crispy Duck Salad - Gluten Free

Aromatic Crispy Duck Salad - Gluten Free

By Cook with LisaPublished on 13 April 2022Children 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.
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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°C

  • Step 2

    Wash and thoroughly dry the duck by dabbing it gently with some paper towel, this will help to make the bird crispier

  • Step 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 easily

  • Step 4

    Cut the onion into quarters, keep the root on the keep the onion intact

  • Step 5

    Rub in 1 tbsp of sesame oil over both sides of the duck

  • Step 6

    Season with salt, which helps the skin to crisp, and then season generously with chinese 5 spice inside and out of the cavity

  • Step 7

    Place duck on a wire tray over a large baking tray lined with foil

  • Step 8

    Bake in the pre heated oven for 1 hour, breast facing down

  • Step 9

    Remove from the oven and turn breast facing up and bake for 20 minutes

  • Step 10

    After 20 minutes turn over breast facing down and reduce oven temperature to 300°f, gas mark 2, 150°C for 20 minutes

  • Step 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 crispy

  • Step 12

    Remove the bones from the duck and shred the duck meat into a large mixing bowl

  • Step 13

    When the meat is slightly cooler and 3 tbsp. hoisin sauce to the shredded duck and massage into the meat

  • Step 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 cooled

  • Step 16

    On a large serving platter place the julienne cucumber, drizzle with 2 tsp. sesame oil, then sprinkle with toasted sesame seeds

  • Step 17

    Then add the shredded duck, and top with shredded crispy skin on top

  • Step 18

    To garnish drizzle over 2-3 tbsp. hoisin sauce and sprinkle a few toasted sesame seeds. Enjoy!