Chinese Duck Salad Recipes

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ASIAN DUCK SALAD



Asian Duck Salad image

A lovely light meal that is extremely healthy and full of flavour. You can also purchase cooked duck from your chinese take-away/restaurant and shred the meat instead of cooking the duck yourself. I am sure you could use chicken if preferred as well.

Provided by Wendys Kitchen

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 duck breasts, skin removed
1 carrot, peeled and julienned
100 g snow peas, trimmed and thnly sliced
100 g sugar snap peas, trimmed
1 red chile, deseeded thinly sliced
200 g Chinese cabbage, finely shredded
100 g bean sprouts, trimmed
coriander leaves
20 g sliced almonds
1 teaspoon ginger, finely frated
2 garlic cloves, crushed
1/4 fresh lime juice
1 teaspoon sesame oil
1 tablespoon tamari
1/4 teaspoon honey

Steps:

  • To make dressing combine all ingredients in a bowl and mix well.
  • Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes.
  • Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl.
  • Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds.
  • Drizzle as much dressing over salad as you like and toss to combine.
  • Serve.

Nutrition Facts : Calories 334.4, Fat 17, SaturatedFat 3.9, Cholesterol 163.2, Sodium 371.5, Carbohydrate 12, Fiber 3.8, Sugar 5.2, Protein 34

CHINESE DUCK SALAD



Chinese Duck Salad image

I have not made this salad but posted it by request. It is from Jeff Smith's "The Frugal Gourmet cooks Three ancient cuisines" I have made many excellent recipes from this cook book

Provided by Bergy

Categories     Lunch/Snacks

Time 10m

Yield 4 servings as part of a Chinese meal, 4 serving(s)

Number Of Ingredients 9

1/2 lb cooked boneless duck meat, , julienne (, smoked if possible)
3/4 lb bean sprouts
1/4 cup coriander, chopped
iceberg lettuce, shredded
2 tablespoons light soy sauce
2 tablespoons sesame oil
1/2 teaspoon sugar
2 tablespoons sesame seeds, fresh toasted
pepper

Steps:

  • Mix the dressing with a whisk.
  • Place ingredients in a salad bowl.
  • Toss with dressing.
  • Serve over iceberg lettuce.

ORIENTAL DUCK SALAD



Oriental Duck Salad image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 23

4 duck breasts, skin on
1/2 cup soy sauce
3/4 cup minced garlic
1 tablespoon minced fresh ginger
1 teaspoon Chinese 5-spice powder
2 cups brown sugar
1/2 teaspoon chili flakes
1/2 cup minced basil leaves
1/2 cup minced cilantro leaves
Salt
1/2 cup brewed Hawaiian coffee
3/4 ounce bonito flavored soup base (dashi)
2 1/2 cups granulated sugar
1 cup rice wine vinegar
1 tablespoon chopped garlic
3 tablespoons fresh ginger
12 ounces pickled ginger
Pinch salt
1 1/2 cups salad oil
Oil, for deep-frying
4 egg roll wrappers (sometimes called menlo)
6 cups spring mix greens
1/4 cup chopped macadamia nuts

Steps:

  • Score the top of the duck breast before marinating.
  • Marinade: Combine the soy sauce, garlic, ginger, 5-spice, brown sugar, chili flakes, basil, cilantro, and salt. Add the duck to the marinade and coat well.
  • Heat a large saute pan over high heat. Add the duck breasts and saute until golden brown on both sides and cooked to your desired temperature, about 3 minutes per side for medium rare.
  • Remove the duck from the pan and keep warm. Deglaze the pan with coffee. Add the reserved marinade and reduce to desired consistency.
  • In a mixing bowl, combine dashi with sugar and rice wine vinegar. Transfer mixture to a blender and add garlic, fresh ginger, pickled ginger and pinch of salt. Slowly add salad oil to the blender. Refrigerate until needed.
  • Have fryer heated to 360 degrees F.
  • Deep-fry the menlo until golden brown, about 30 seconds. Remove from the oil to a paper towel lined plate. On a platter, place deep-fried menlo topped with spring mix. Slice duck breast and place on top of greens. Serve with chilled pickled ginger vinaigrette. Sprinkle with macadamia nuts.

CHINESE ROASTED DUCK SALAD WITH ENDIVE, GREEN BEANS AND HOISIN-BALSAMIC VINAIGRETTE



Chinese Roasted Duck Salad with Endive, Green Beans and Hoisin-Balsamic Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons Dijon mustard
2 tablespoons aged balsamic vinegar
1 tablespoon rice wine vinegar
6 tablespoons hoisin sauce
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
2 teaspoons minced shallots
1/2 cup peanut oil
1/4 cup olive oil
Salt, to taste
20 haricots verts, trimmed
20 snow peas, trimmed
4 cups mixed greens
20 endive leaves
1 cup bean sprouts
8 ounces sliced roast duck, warmed
2 teaspoons sliced scallions, green parts only
8 sprigs cilantro
1/2 teaspoon white sesame seeds, toasted

Steps:

  • To prepare the vinaigrette, in a blender combine the mustard, vinegars, hoisin sauce, garlic, ginger, and shallots and puree until smooth. With the machine running, slowly add the oils until incorporated. Season with salt. Refrigerate until needed. In boiling salted water, blanch the haricots verts for about 2 minutes and the snow peas for 1 minute, Transfer to an ice bath to cool. In a bowl, combine the haricots verts, snow peas, greens, endive, sprouts and duck. Toss with 1/2 cup of vinaigrette. To serve, divide the salad among individual plates. Top with the scallions, cilantro and sesame seeds.

CHINESE-STYLE BARBECUED DUCK



Chinese-Style Barbecued Duck image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

1 4-pound duck
1/4 cup hoisin
1/2 cup soy sauce
1/4 cup mirin
3 tablespoons honey
3/4 teaspoon toasted sesame oil
1/8 teaspoon hot chili oil
1 clove garlic, peeled and minced
1 teaspoon minced fresh ginger
1/4 cup fresh orange juice

Steps:

  • Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
  • Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
  • Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.

HONEY & SOY DUCK SALAD



Honey & soy duck salad image

Pep up your salad recipes with this luxury combination of rocket and Chinese-style dressing

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 25m

Number Of Ingredients 8

2 duck breasts , skin on
100g bag rocket & watercress salad
250g punnet cherry tomato , halved
bunch spring onion , sliced diagonally
1 garlic clove , grated
1 tsp fresh grated root ginger
2 tbsp soy sauce
3 tbsp honey

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
  • Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.12 milligram of sodium

CHINESE SPICED DUCK SALAD



Chinese spiced duck salad image

Who says a duck supper has to be expensive? Make your meat go further with this flavour-packed salad

Provided by Good Food team

Categories     Main course, Supper

Time 40m

Number Of Ingredients 9

1 duck leg
1 tsp Chinese five-spice powder
140g rice noodles
1 celery stick, cut into matchsticks
1 carrot , cut into matchsticks
½ cucumber , deseeded and cut into matchsticks
2 spring onions , sliced lengthways
2 tbsp hoisin sauce
1 tbsp soy sauce

Steps:

  • Heat oven to 220C/200C fan/gas 7. Rub the duck leg all over with five-spice and seasoning, place on a baking tray and roast for 25 mins.
  • Meanwhile, cook the rice noodles following pack instructions. Drain and cool under cold running water, then drain again well and toss with the celery, carrot, cucumber and spring onions. When cool enough to handle, remove the duck meat and crispy skin from the bone and finely shred.
  • To make the dressing, mix the hoisin and soy sauce with 2 tbsp water. Divide the noodles between two plates and top with the shredded duck. Drizzle over the dressing and serve.

Nutrition Facts : Calories 492 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.66 milligram of sodium

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