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Asian style duck with cucumber and radish salad
Asian style duck with cucumber and radish salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Succulent spicy duck paired with fresh cucumber and radish for a gourmet Asian feast.
Ingredients:
  • 20.00 ml Szechuan pepper (see note)
  • 20.00 ml garam masala spice blend
  • 2.50 gm ground ginger
  • 1 tsp wasabi paste (see note)
  • Zest and juice of 1 orange
  • 40.00 ml Chinese rice wine (shaohsing) (see note)
  • 4 duck breasts (see note)
  • 1-43.20 gm hoisin sauce
  • 125ml chicken stock
  • Steamed white rice, to serve
  • 20.00 gm caster sugar
  • 60ml lime juice
  • 48.80 gm fish sauce
  • 1 telegraph cucumber, peeled, halved, sliced
  • 1 small red chilli, seeds removed, thinly sliced
  • 50g pea shoots (see note) or snow pea sprouts
  • 6 red radishes, cut into matchsticks
Instructions:
  • Combine pepper, garam masala, ginger, sesame oil, wasabi, orange juice, zest, and rice wine in a bowl. Score the duck skin in a crosshatch pattern with a sharp knife, then add the duck to the bowl. Coat the duck in the mixture and let it marinate while you make the salad.
  • Preheat the oven to 190°C.
  • In a large bowl, combine the sugar, lime juice, and fish sauce. Mix in the cucumber and chili, then let it sit aside.
  • Preheat a large ovenproof frypan over medium-high heat. Sear duck skin-side down for 2-3 minutes, then flip and cook for an additional 2 minutes. Roast in the oven for 8 minutes for medium doneness. Rest duck on a plate. Discard excess fat from the pan, then stir in reserved marinade, hoisin, and stock. Simmer until thickened, about 2-3 minutes.
  • Toss in the pea shoots or snow pea sprouts and radish with the salad. Slice the duck breasts thickly, arrange on plates, then drizzle with the sauce reduction. Serve alongside the salad and rice.

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