Everyday recipes
Roast duck salad
Serving size: Serves 4
Cooking time: More than 2 hours
Course: Lunch,
MainFavourite flavours: SaladConvenience recipes: four or less
See more recipes in this Week's Woman's Day.
INGREDIENTS
salt, 1 tablespoon
sugar, 1 tablespoon
szechwan pepper, ground,
1 teaspoon
Chinese five spice, 1 teaspoon
whole fresh duck, 1.8kg, rinsed, dried
ginger, 3cm, sliced
garlic clove, 1, sliced
green onion, 1, chopped
DRESSING
orange juice, 2 tablespoons
soy sauce, 1 tablespoon
malt vinegar, 2 teaspoons
ginger, grated, 1 teaspoon
sesame oil, ½ teaspoon
SALAD
asparagus, 1 bunch, trimmed, finely sliced
oranges, 2, segmented
sugar snap peas, 200g, trimmed, halved lengthways
watercress, 1 bunch, trimmed
vermicelli noodles, 100g packet
METHOD
- Preheat oven to moderate, 180°C. Line a baking dish with foil or baking paper.
- Rub combined salt, sugar, szechwan pepper and five spice over skin and cavity of duck. Place ginger, garlic and onion into cavity. Transfer to dish and bake 1½ hours, basting with juices every 20 minutes.
- Increase oven to very hot, 220°C. Bake a further 15-20 minutes, basting once, until skin is crisp and golden.
- Remove from oven and rest, covered loosely with foil, 15 minutes. Remove duck breast and remaining meat with skin attached. Slice thinly.
- DRESSING: In a small jug, whisk all ingredients together.
- SALAD: In a large bowl, combine all ingredients.
- Drizzle salad with half dressing, tossing to coat. Add duck and drizzle with remaining dressing to serve.
TOP TIP- Use a barbecued chicken in place of duck if preferred, or a Chinese barbecued duck.
- Try mango in place of orange.
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