Duck Salad
by Tong Chee Hwee
4
1 hour 30 minutes
Ingredients

  • 1 medium duck

Duck sauce

  • 3 cardamom pods
  • 5 star anise
  • 1/2 cinnamon stick
  • 1/4 liquorice stick
  • 1 bay leaf
  • 1 slice of orange peel
  • 3 cloves
  • 6 white peppercorns
  • 12g of Szechuan peppercorns
  • 50g of salt
  • 1 stick of lemongrass
  • 40g of ginger
  • 65g of sugar
  • 500ml of water

Crispy batter

  • 140g of plain flour
  • 14g of baking powder
  • 1 pinch of salt
  • 105g of potato flour
  • 12g of wheat starch flour
  • 22g of glutinous rice flour
  • 300g of water
  • 80g of olive oil
  • 80g of egg

Salad dressing

  • 300g of plum sauce
  • 100g of hoisin sauce
  • 40g of white wine vinegar
  • 30g of light soy sauce
  • 25g of golden syrup

To plate

  • 180g of mixed salad leaves
  • 200g of pomelo, segmented
  • 80g of grapefruit, segmented
  • extra virgin olive oil
  • 1 chilli, finely sliced
  • 20g of pine nuts
  • 1 shallot, finely sliced
Method
1
Begin by preparing the duck sauce. Combine all of the sauce ingredients together in a large pan, stir well and bring to the boil. Carefully add the duck to the pan and bring the liquid back up to the boil, then reduce the heat and leave the duck to simmer gently for one hour. Remove the pan from the heat and leave the duck in the sauce overnight to marinate
  • 3 cardamom pods
  • 5 star anise
  • 1/2 cinnamon stick
  • 1/4 liquorice stick
  • 1 bay leaf
  • 1 slice of orange peel
  • 3 cloves
  • 6 white peppercorns
  • 12g of Szechuan peppercorns
  • 50g of salt
  • 1 stick of lemongrass
  • 40g of ginger
  • 65g of sugar
  • 500ml of water
  • 1 medium duck
2
Preheat a deep fat fryer to 190°c. Meanwhile drain the duck and remove the meat from the bone, cutting the meat into bite size pieces. Prepare the crispy batter by combining all the ingredients in a large bowl and mixing well, then coat the duck pieces evenly in the batter. Deep fry the coated duck until golden brown and crispy
  • 140g of plain flour
  • 14g of baking powder
  • 1 pinch of salt
  • 105g of potato flour
  • 12g of wheat starch flour
  • 22g of glutinous rice flour
  • 300g of water
  • 80g of olive oil
  • 80g of egg
3
To make the salad dressing combine the plum sauce, hoi sin sauce, soy sauce, vinegar and syrup in a small bowl and mix well. Set aside until required
  • 300g of plum sauce
  • 100g of hoisin sauce
  • 30g of light soy sauce
  • 40g of white wine vinegar
  • 25g of golden syrup
4
To serve, arrange the crispy duck on the plate. In a separate bowl mix together the pomelo and grapefruit segments with the salad leaves, pine nuts, chilli, shallot and olive oil and dress with the sauce. Arrange the dressed salad around the duck and serve immediately
  • 200g of pomelo, segmented
  • 80g of grapefruit, segmented
  • 180g of mixed salad leaves
  • 20g of pine nuts
  • 1 chilli, finely sliced
  • 1 shallot, finely sliced
  • extra virgin olive oil