Chinese Roast Duck Salad with Cucumber Noodles

Chinese Roast Duck Salad with Cucumber Noodles pic

Chinese Roast Duck Salad with Cucumber Noodles

I LOOOVE Duck! Its one of my favourite proteins! Im experimenting more and more with it! It pairs SO well with fruit (which i also love) so its just a win win for me… 🙂 This recipe was in the PnP Fresh Living Mag.

1 Duck, defrosted, rinsed and patted dry

Vegetable or Avocado oil

Sea-salt flakes and milled pepper

1 tbsp (15ml) chinese five-spice

For the dressing:

3 red plums, halved

1/4 C (60ml) sugar

3 star anise

1/4 C (60ml each) rice wine vinegar, light soy sauce and water

For the salad:

1 large cucumber, seeded and shaved into ribbons

1 packet (125g) bean sprouts

1 packet (30ml) pea shoots

1/2 C (125ml) each mint and coriander leaves

1 red chilli, finely sliced

– Preheat oven to 150 C.

– Lightly prick duck skin all over and rub with oil and season well with salt , pepper and five-spice

– Place duck on a roasting rack breast side up over a pan containing a cup of water (to prevent the fat from smoking)

– Roast for 1 hour, then poke the skin all over, flip and roast for 1 hour, breast side down.

– Take the duck out and flip it over and roast breast side up for 1 hour. Take out, flip over and poke the skin again and roast for 1 hour.

– Increase the temperature to 200 C

– Roast, breast side up for 15 minutes. Take out and rest and cool before shredding.

– Save the fat and put it into a glass jar and store in the fridge. This is great for mashed potatoes (instead of butter) for roasting potatoes or roasting root veggies, or even rubbing onto chicken before roasting which adds a deep flavour to the chicken.

– Place the dressing ingredients in a saucepan. Simmer for 15 – 20 minutes or until plums have broken up and liquid is syrupy

– Remove skin from plums and puree the dressing. Adjust flavour by adding more vinegar or soy

– Toss salad ingredients together on a platter. top with duck and drizzle over dressing

You can also use a pork belly with this instead of the duck or you can use duck breasts if you don’t have the time to slow roast, and just pan fry them 🙂

You can serve the shredded roast duck in this salad, or you can do what my friend, Alison does and serve it with some egg fried rice and some hoisin sauce (from Woolies). With a cucumber salad on the side.

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