Crispy Duck Salad with Plum Dressing
By Beverley Glock
Published on 25 April 2022
If you like crispy duck with pancakes from your local Chinese you'll love this version, served with salad instead of the pancakes.
Children can help to shred the duck once it's cooked, wash the salad, make the dressing and put the whole thing together.Time and servings
40 minsTotal time
4Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp of sesame oil
- 1 orange pepper, finely sliced
- 1 tbsp of sunflower oil
- 2 duck breasts
- 1 tbsp of hoisin sauce
- 1 tbsp of plum sauce
- 1 tbsp of light soy sauce
- 1 orange or clementine, juiced
- 1 bag of salad leaves
- 1 punnet of cherry tomatoes, halved
- 20 seedless grapes, halved
Method
Step 1
Preheat the oven to 220c/gas mark 8Step 2
Fry the duck breasts, skin side down in a dry frying pan for 5 minutes until the skin turns brown and crispyStep 3
Transfer to a non stick roasting tray and cook in the oven for 20-30 minutes until crispy and cooked through. Shred using two forks.Step 4
Make up the dressing - place the hoi sin sauce, plum sauce, sunflower oil, sesame oil, light soy sauce and orange juice into a screw-topped jar and shake until well mixed.Step 5
Assemble the salad leaves, toss over the tomatoes, grapes and peppers, toss in the dressing and finally scatter over the shredded duck, serve immediately. Also nice served with a scattering of raspberries.