Crispy Duck Jewelled Salad By Ping Coombes
Lee Kum Kee

Crispy Duck Jewelled Salad By Ping Coombes

Serves 4
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“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
heads of pak choi, sliced lengthways
75g  sugar snap peas, sliced
150g  cooked egg noodles
100g  edamame beans, shelled
40g  roasted cashews
40g  pomegranate seeds


1 tsp sea salt
¼ tsp  black pepper
¼ tsp  five spice


2 Tbsp  honey

Salad Dressings

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


1 Preheat the oven to 180°C/160°C Fan.
2 Score the duck skin with a sharp knife, then rub the marinade all over the duck legs. Roast in the oven for 1½ hours.
3 Remove, leave to cool slightly, then discard the rendered fat, and shred the meat.
4 Combine the dressing for the duck and pour it over on the duck. You might have more dressing than you need. Set aside.
5 Combine the salad dressing.
6 In a large mixing bow, place the noodles, vegetables and cashew nuts. Add the duck. Pour over the salad dressing and mix well.
7 Place onto a serving platter. Sprinkle over pomegranate seeds and serve.
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