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Crispy Duck And Watercress Salad
Ingredients
- ivy
- 1 1/2 kg duck or possibly 12 duck legs
- 3 x star anise
- 10 clv garlic roughly minced
- 60 gm fresh root ginger roughly minced
- 20 gm fresh coriander stalks only washed (use the leaves in the salad)
- 1 tsp five spice pwdr good vegetable oil for deep frying
- 4 Tbsp. tomato ketchup
- 1 Tbsp. honey
- 1 x juice of 1/2 orange
- 1 Tbsp. soy sauce
- 2 Tbsp. sesame oil
- 2 tsp soy sauce
- 2 tsp balsamic vinegar
- 1 clv garlic peeled and crushed
- 10 gm fresh root ginger peeled and crushed
- 3 Tbsp. sesame oil
- 4 bn watercress washed with stalks removed
- 110 gm white radish (mooli) peeled and cut into 1cm wide ribbons
- 60 gm bean shoots washed
- 1 bn spring onions peeled and trimmed quartered lengthways
- 20 gm coriander leaves washed
- 2 tsp sesame seeds lightly toasted
Directions
- Cover the duck with water add in the herbs and spices and simmer gently for 45 min. Remove the duck from the stock and set it aside to cold.
- Skim the fat from the stock and freeze for later use.
- Whisk together the ingredients for the duck sauce.
- Process the ingredients for the soy and sesame dressing in a blender.
- To assemble the dish remove the duck from the bone trim off most of the excess fat but leave a little on then cut into slices 1cm thick.
- Preheat the oil to 160C180C/325F360F for deepfrying.
- Arrange two thirds of the watercress on the plates with the white radish bean shoots and spring onions.
- Deepfry the duck till crisp drain and mix with the duck sauce till nicely coated.
- Arrange in piles on the salad strew with the rest of the watercress and spoon over the dressing.
- Scatter the coriander and sesame seeds over the top and serve.
- Serves 8
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