Crispy Duck Jewelled Salad

Serves 4

“Crispy duck is usually served in a pancake but this rich meat is used here to make a flavoursome and refreshing salad with lots of textures. I had never tried crispy duck and pancakes until I moved to the UK 17 years ago. It was a revelation and it is no wonder it’s one of the Brits’  favourite Chinese dishes. The thought behind this dish is to create a substantial salad with lots of colours, textures and flavours. 

The duck is roasted and then dressed in Lee Kum Kee Premium Dark Soy Sauce and honey before being tossed together with lots of raw vegetables including pak choi, edamame, sugar-snap peas and egg noodles in a tangy dressing. The green in the raw vegetables represents jade, the pomegranate represents ruby and the noodles symbolises longevity. This salad has notes of sweetness, tanginess, bitterness and a little spiciness, which is what one experiences with love.” – Ping Coombes


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


Salad Dressing

1 tbsp Lee Kum Kee Chilli Bean Sauce (optional, for spiciness)
1½ tbsp lemon juice
3 tbsp honey
2 tbsp coriander, chopped


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.
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