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Crispy Duck Jewelled Salad

1 MIN READ • 11th February 2016

Duck is usually served in a pancake but here it's used to make a flavoursome and refreshing salad with lots of textures

Serves 4
Recipe from Lee Kum Kee

  • Ingredients:

    2 duck legs

  • 1/4 tsp black pepper

  • 1 tsp sea salt

  • ¼ tsp five spice

  • 150g cooked egg noodles

  • 100g shelled edamame beans

  • 2 heads of pak choi, sliced

  • 75g sugar-snap peas, sliced

  • 40g roasted cashews

  • 40g pomegranate seeds

  • Soy sauce dressing for duck:

    1 tbsp Dark Soy Sauce

  • 2 tbsp honey

  • Salad Dressing:

    2 tbsp Sesame Dressing

  • 1 ½ tbsp lemon juice

  • 3 tbsp honey

  • 2 tbsp coriander, chopped

1. Preheat oven 180C/160C Fan.
2. Score the duck skin with a sharp knife, then rub the black pepper, salt and five spice all over the duck legs.
3. Roast in the oven for 1 ½ hours.
4. Remove, leave to cool slightly, then discard the rendered fat, and shred the meat. Mix the dressing for the duck. Dress the duck with some of the dressing according to your taste. You might have more dressing than you need. Set duck aside.
5. Mix the ingredients for the salad dressing.
6. Place noodles, vegetables and cashew nuts in a big mixing bowl. Add the duck. Pour over the dressing and mix well.
7. Place onto a serving platter. Sprinkle over pomegranate seeds and serve.

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