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Crispy Duck Jewelled Salad

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    -

  • Cooking

    -

Lunar New Year Chinese Food Asian Food Salad Over 60 mins

What You Will Need

Ingredients

  • 2 duck legs
  • ¼ 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

Dressing

  • Dressings
  • 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
  • 2 tbsp honey
  • Salad Dressing
  • 2 tbsp Lee Kum Kee Oriental Sesame Dressing
  • 1 tbsp Lee Kum Kee Chilli Bean Sauce (optional, for spiciness)
  • 1½ tbsp lemon juice
  • 3 tbsp honey
  • 2 tbsp coriander, chopped

Made with
Lee Kum Kee products

Premium Dark Soy Sauce 150ml

Soy Sauce

Premium Dark Soy Sauce
Chilli Bean Sauce 195g

Concentrated ingredient sauce

Chilli Bean Sauce
Oriental Sesame Dressing 207ml

Cooking and Dipping Sauces

Oriental Sesame Dressing

How to make it

  1. Preheat oven 180C/160C Fan. Score the duck skin with a sharp knife, then rub the black pepper, salt and five spice all over the duck legs. Roast in the oven for 1½ hours.
  2. 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.
  3. Mix the ingredients for the salad dressing.
  4. Place noodles, vegetables and cashew nuts in a big mixing bowl. Add the duck. Pour over the dressing and mix well.
  5. Place onto a serving platter. Sprinkle over pomegranate seeds and serve.