Crispy Fragrant Duck With Pickled Radish Salad Recipes

SHREDDED DUCK, WATERCRESS & ORANGE SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
• Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.

CRISPY DUCK SALAD WITH BITTER ORANGE VINAIGRETTE

Steps:

• Preheat oven to 350 degrees F.
• Score fat and skin on duck breasts. Place duck breast skin side down in a large cold skillet with a heat safe handle. Put skillet on stove and turn burner on to moderate heat. Cook breasts 5 to 8 minutes, turning once the skin crisps and most of the fat is rendered. Place the skillet in the oven and cook another 9 to 12 minutes. Meat should be pink at center.
• Arrange greens on individual plates or 1 large platter. Arrange frissee and scallions on bed of baby greens.
• Combine shallots, vinegar and marmalade. Let stand 10 minutes. Whisk in extra-virgin olive oil.
• Slice duck breast and serve 6 to 8 ounces per person, arranging the sliced duck on the salad. Grilled or sauteed chicken or pork is delicious with this dressing as well. Pour dressing evenly over duck and salad.

STICKY DUCK WITH CHINESE PICKLED RADISHES

Steps:

• Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
• Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
• For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced - it's up to you - with the pickled radishes and the stir-fried leaves.

FRAGRANT CRISPY DUCK

Steps:

• Prepare duck:
• Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse inside and out. Pat dry inside and out and press on breastbone to break it and flatten duck.
• Marinate duck:
• Heat peppercorn salt and five-spice powder in a dry skillet over moderate heat, stirring, until hot. Measure out 3 tablespoons and rub 1 tablespoon in body cavity and 2 tablespoons over outside of duck, including under wings and legs. Reserve remaining spiced salt for serving with duck.
• Put duck in a bowl and marinate, covered and chilled, 8 to 24 hours.
• Steam duck:
• Drain any liquid from cavity and put duck in glass pie plate. Rub rice wine over duck. Smash ginger and scallions with flat side of a large heavy knife, then put one third in duck cavity and scatter remainder over duck.
• Fill wok with enough water for rack to sit 1/2 inch above water and bring to a rolling boil. Wearing oven mitts, put pie plate with duck on rack over boiling water and cover wok with lid.
• Reduce heat to moderate and steam duck 2 hours, checking every half hour to siphon off fat and juices from around duck and in cavity with bulb baster and replenishing boiling water as necessary.
• Wearing oven mitts, remove pie plate from steamer. Discard ginger and scallions. Drain duck and cool in pie plate 15 minutes.
• Air-dry duck:
• Slide duck onto a rack set over a baking sheet (to catch juices) and pat dry with paper towels. Position duck in front of a fan and air-dry 2 hours, making sure air blows directly onto duck.
• Fry duck:
• Heat 2‚ inches oil in large wok or large pot until a deep-fat thermometer registers 375°F. Meanwhile, brush outside of duck with soy sauce, then dust with flour, gently knocking off excess.
• Dip mesh spoons in hot oil (to keep duck from sticking) before using them to gently lower duck into hot oil. Fry duck, spooning hot oil over top, 2 minutes. Carefully turn duck over and fry 1 minute more. With extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain.
• Heat oil to 400°F and fry duck a second time, in same manner, until dark brown and crisp, 30 seconds to 1 minute on each side. Again with extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain briefly.
• Presentation:
• Serve duck with small dishes of reserved spiced salt for dipping.