Hakkasan duck salad recipe

Ingredients

1 medium duck 


 

For the duck sauce

3 pcs cardamom pods 
5 pcs star anise 
1/2 pcs cinnamon stick 
1/4 pcs liquorice stick 
1 pcs bay leaf 
1 slice of orange peel 
3 pcs cloves 
6 white peppercorns 
12g of Szechuan peppercorns 
5g of salt 
1 stick of lemongrass 
40g of ginger 
65g of sugar 
500ml of water 

 

For the crispy batter

140g of plain flour 
14g of baking powder 
1 pinch of salt 
105g of potato flour 
12g of wheat starch flour 
22g of glutinous rice flour 
300g of water 
80g of olive oil 
80g of egg 

 

For the salad dressing

300g of plum sauce 
100g of hoisin sauce 
40g of white wine vinegar 
30g of light soy sauce 
25g of golden syrup 

 

To plate

180g of mixed salad leaves 
200g of pomelo, segmented 
80g of grapefruit, segmented 
extra virgin olive oil 
1 chili, finely sliced 
20g of pine nuts 
1 shallot, finely sliced
 

Method

1 Begin by preparing the duck sauce. Combine all of the sauce ingredients together in a large pan, stir well and bring to the boil. Carefully add the duck to the pan and bring the liquid back up to the boil, then reduce the heat and leave the duck to simmer gently for one hour. Remove the pan from the heat and leave the duck in the sauce overnight to marinate. 

2 Preheat a deep fat fryer to 190°c. Meanwhile drain the duck and remove the meat from the bone, cutting the meat into bite size pieces. Prepare the crispy batter by combining all the ingredients in a large bowl and mixing well, then coat the duck pieces evenly in the batter. Deep fry the coated duck until golden brown and crispy. 

3 To make the salad dressing combine the plum sauce, hoi sin sauce, soy sauce, vinegar and syrup in a small bowl and mix well. Set aside until required. 

4 To serve, arrange the crispy duck on the plate. In a separate bowl mix together the pomelo and grapefruit segments with the salad leaves, pine nuts, chili, shallot and olive oil and dress with the sauce. Arrange the dressed salad around the duck and serve immediately.