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Aromatic Crispy Duck Salad - Gluten Free

Aromatic Crispy Duck Salad - Gluten Free

Brought to you by: Cook with Lisa
2.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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  • 1 whole duck , roughly 2kg in weight
  • 4 pinches chinese five spice
  • 1 onion
  • 1½ tbsp sesame oil
  • 1 large cucumber , julienned
  • 7 tbsp hoisin sauce , plus extra if you like
  • 1 dusting sesame seeds , toasted


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!

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