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LKK

Crispy Duck Jewelled Salad by Ping Coombes

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Course: Salad
Cuisine: Chinese
Ingredients Method

Ingredients
  

  • 2 duck legs
  • 2 heads of pak choi sliced lengthways
  • 75 g sugar snap peas sliced
  • 150 g cooked egg noodles
  • 100 g edamame beans shelled
  • 40 g roasted cashews
  • 40 g pomegranate seeds
  • MARINADE
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp five spice
  • 2 Tbsp honey
  • SALAD DRESSINGS
  • 2 Tbsp Lee Kum Kee Table Top Oriental Sesame Soy Sauce
  • 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 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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