Five Spice Duck Salad Recipes

FIVE SPICE DUCK SALAD

Steps:

• This exotic duck salad has got it all going on - crunch, spice, juicy fruit and tasty crispy duck.
• Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly - the duck will still be raw in the middle but don't worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.
• Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.
• Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

EASY FIVE-SPICE DUCK BREAST SALAD

Steps:

• Take the duck breasts from the fridge and dry them with paper towels. Use a sharp knife to score the duck skin, cutting in a crosshatch pattern at 1cm (7/16in) intervals, taking care not to cut into the flesh. Leave at room temperature for 30 minutes.
• Wash the salad greens and dry them. Thoroughly combine the salt with the five-spice powder.
• About 15 minutes before you want to serve dinner, spread the salt/five-spice mixture over the entire surface of the duck breasts, to coat them evenly but lightly. Shake off the excess (this is important, or the duck will be too salty); discard any leftover salt/spice mixture.
• Lay the breasts skin-side down in an unoiled skillet, preferably cast iron. Place the skillet over a high flame. After about a minute, the duck will start to sizzle. When you see the fat starting to render - it will ooze out around the edges of the breasts - set the timer for five minutes and lower the heat to medium-high. After five minutes, flip the breasts over, turn off the flame and let the meat cook in the residual heat of the pan. After about three to five minutes (for medium-rare; adjust the time as needed if the breasts are larger or smaller, or if you like the meat more well done), place the breasts on a cutting board and leave to rest for five minutes while preparing the salad.
• Put the salad greens in bowl. From the pan used to cook the duck breasts, pour off all but about 60ml of the fat (if there's not enough fat, add some olive oil to the skillet). Warm the fat over a medium flame, then use a whisk to stir in the red wine vinegar. Whisk in a few drops of honey, then dip a salad green into the mixture and taste to see if the seasoning is correct; if necessary, add more vinegar or honey.
• Immediately pour the hot dressing over the salad greens, to wilt them slightly. Mix well then divide the greens between two plates.
• Cut the duck breasts against grain into slices about 5mm (¼ in) thick and place them on the plate. Sprinkle lightly with sesame seeds and serve immediately.

FIVE-SPICE DUCK

Steps:

• To make the five-spice rub, put the fennel, cinnamon, star anise, Szechwan peppercorns (or cardamom), cloves, and chipotle pepper in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan. Let cool, then grind the toasted spices in a spice mill or clean coffee grinder. Transfer the ground spices to a bowl. Add the ginger, garlic, brown sugar, salt, and pepper. Stir to combine well.
• Pat spice rub generously all over the skin of the ducks, place them on a rack over a roasting pan, and refrigerate them, uncovered, for at least 2 hours, or, preferably overnight.
• Preheat a grill.
• When you are ready to cook the ducks, place them on a rotisserie over a grill with a drip pan set directly under the ducks. Keep the fire fairly low to avoid flare ups. Cook the ducks until the juices run clear and an instant read thermometer inserted into the thigh reads 175 degrees F, about 2 to 2 1/2 hours. Remove the ducks from the rotisserie and carve them into breast and leg-thigh portions.

FIVE-SPICE DUCK TOSTADA WITH GINGER-CHILE CREAM DRESSING

Steps:

• In a saute pan, toast the Szechuan peppercorns, coriander seeds, black peppercorns, and star anise over medium-high heat for 3 to 4 minutes, until fragrant. Remove from the heat and let cool. Grind the toasted spices in a coffee grinder to the consistency of course salt and pour into a small bowl. Add the garlic powder, salt, and curry powder and mix well.
• Preheat the oven to 400 degrees F.
• Prick the skin of the duck all over with the point of a very sharp knife. Rub the duck with the spice mixture. Place in a roasting pan and roast for 20 minutes. Decrease the temperature to 350 degrees F and cook for another 40 minutes, until the juices run clear when a thigh is pierced. Transfer the duck to a platter, reserving the duck fat in the pan.
• When the duck cools, remove the skin and the meat and julienne both. Place the skin in a small saute pan. Add 2 tablespoons of the reserved duck drippings and saute slowly over low heat. Cook for about 15 minutes, until the fat is rendered from the skin and the skin is crispy. Transfer to paper towels to drain.
• Place all the ingredients except the canola oil in a blender. Blend for 1 minute. With the motor running, slowly add the canola oil. If the dressing is too thick, add a small amount of water to thin it to desired consistency.
• In a large bowl, mix the greens, carrot, jicama, green onion, cranberries, macadamia nuts, and mango. Drizzle with 3/4 cup of the dressing and toss to coat.
• To assemble the dish, divide the dressed greens among the tortillas and mound in the center. Divide the duck meat among the salads. Top with the wonton strips and duck skin cracklings and serve.

SPICY DUCK SALAD

Steps:

• Hull tomatoes and cut in half. Place in large shallow salad bowl.
• Dice the onions, red pepper and cucumbers and place in the bowl. Fold in the jalapeno pepper.
• Peel, pit and dice avocado. Mix with lime juice. Add to bowl with vegetables. Add beans. Fold in the chili powder and olive oil.
• Remove the fat from the duck breasts and slice them thin at an angle. Cut each slice in four pieces. Fold the duck into the salad mixture. Fold in the coriander and season to taste with salt and pepper flakes.