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Recipe

Roast duck salad

Feb 28, 2012 1:00pm
  • 30 mins preparation
  • 1 hr 50 mins cooking
  • Serves 4
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Ingredients

Dressing
  • 2 tablespoon orange juice
  • 1 tablespoon soy sauce
  • 2 teaspoon malt vinegar
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon sesame oil
Salad
  • 1 bunch asparagus, trimmed, finely sliced
  • 2 oranges, segmented
  • 200 gram sugar snap peas, trimmed, halved lengthways
  • 1 bunch watercress, trimmed
  • 100 gram packet vermicelli noodles
Roast duck salad
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon szechuan pepper, ground
  • 1 teaspoon chinese five spice
  • 1.8 kilogram whole fresh duck, rinsed, dried
  • 3 centimetre ginger, sliced
  • 1 clove garlic, sliced
  • 1 green onion, chopped

Method

Roast duck salad
  • 1
    Preheat oven to moderate, 180°C. Line a baking dish with foil or baking paper.
  • 2
    Rub combined salt, sugar, szechuan pepper and five spice over skin and cavity of duck. Place ginger, garlic and onion into cavity. Transfer to dish and bake 1 1/2 hours, basting with juices every 20 minutes.
  • 3
    Increase oven to very hot, 220°C. Bake a further 15-20 minutes, basting once, until skin is crisp and golden.
  • 4
    Remove from oven and rest, covered loosely with foil, 15 minutes. Remove duck breast and remaining meat with skin attached. Slice thinly.
  • 5
    Make Dressing; in a small jug, whisk all ingredients together.
  • 6
    Make Salad; in a large bowl, combine all ingredients.
  • 7
    Drizzle salad with half dressing, tossing to coat, Add duck and drizzle with remaining dressing to serve.

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