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Aromatic, sticky spicy duck salad

Prep:

Cook:

Serves:

Photo: Lauren Marsh
Photo: Lauren Marsh

    The “dipping” hoisin sauce makes this dish a tasty favourite. Serve with rice or noodles

    Serves: 4-6
    Preparation: 20 minutes
    Cooking: 1 hour 52 minutes

    INGREDIENTS
    1 duck, roughly 2kg in weight
    Chinese 5 spice
    Sea salt
    1 onion, quartered
    1 ½ tbsp sesame oil
    1 large cucumber, peeled and seeded then julienned
    7 tbsp hoisin sauce, approximately
    Toasted sesame seeds

    METHOD

    Preheat the oven to 200°C.

    Wash and thoroughly dry the duck by dabbing it gently with paper towel. This will help to make the bird crispier.

    Using a wooden skewer, prick the upper part of the breast and between the breast and thigh, to help the fat escape more easily.

    Rub 1 tbsp sesame oil all over the duck.

    Season with salt, to help the skin crisp, and season generously with Chinese 5 spice inside and out.

    Place duck on a wire rack over a large foil-lined baking tray lined.

    Bake for 1 hour, breast down then turn the duck the other way up and bake for 20 minutes before turning on its breast again and reducing the oven to 150°C for 20 minutes.

    Take it out, leave to rest for 10 minutes, then take off the skin and place it on a new sheet of foil on a baking tray.

    Rub in a tablespoon of hoisin sauce, turn the oven temperature back up to 200°C and roast it for 10-12 minutes until crisp.

    Meanwhile, remove the bones, shred the meat into a large mixing bowl, and when the meat has cooled slightly add 3 tbsp hoisin sauce and massage in.

    When the duck is cold, assemble the salad.

    Place the cucumber on a large serving platter and drizzle with 2 teaspoons of sesame oil, then sprinkle with toasted sesame seeds.

    Add the shredded duck, and top with shredded crisped skin.

    To garnish drizzle over 2-3 tbsp hoisin sauce and sprinkle with toasted sesame seeds.

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