LEE KUM KEE

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

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

Dressings

Salad Dressing

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

Method

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.
share on facebook
Tweet
send email
print

Recipes

Smokin’ hot Asian recipes for summer
Barbecued Spicy & Garlic Tofu

A delicious, spicy and smoky tofu dish, great as a veggie burger alternative

Smokin’ hot Asian recipes for summer
Barbecued Rib of Beef with a hot & aromatic dipping sauce

a perfect centre piece to any BBQ or summer party, boasting rich, aromatic flavours including ginger, chilli and Oyster sauce

Smokin’ hot Asian recipes for summer
Chilli Garlic Glazed Salmon

a quick-to-cook fish dish that is packed with umami, perfect served with grilled vegetables

Smokin’ hot Asian recipes for summer
Cold Sesame Noodle Salad

a light, healthy and fragrant noodle dish that will work as a side dish or a tasty vegetarian summer meal

Smokin’ hot Asian recipes for summer
Plum & Ginger Pork Belly

using Lee Kum Kee’s delicious Hoisin and Premium Oyster sauces this is a quick, easy and delicious dish with tangy flavours of ginger and plum

Smokin’ hot Asian recipes for summer
Chinese Style Lamb Skewers

savoury, spicy and oh so simple these skewers are a moreish summer dish, ideal served with warm flatbreads

PREVIOUS NEXT
And donít forget, Chinese meals are made for sharing, so get friends and family together for a feast.
Latest Videos on Youtube
Flavology 2.0 feat. Ching-He Huang by Lee Kum Kee
Gua Sha - Flavology 2.0 by Lee Kum Kee feat. Ching-He Huang
Popcorn Chicken Spring Onion Pancake-Flavology 2.0 by Lee Kum Kee feat. Ching-He Huang
Subscribe to our channel
We use cookies to monitor the site traffic and to measure our site's performance. By continuing to browse this site, you automatically agree to our use of cookies. See this link to learn how to disable cookies on your browser. View our Privacy Policy and Terms of Use.