Cherry and Chinese spiced duck salad
Australia’s cherry season takes a detour through China with this fresh twist on classic duck, hoisin and stone fruit.
- 20 mins preparation
- 25 mins cooking
- Serves 4 - 6
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Ingredients
- 30 gm (¼ cup) cornflour
- 1 tbsp Chinese five-spice powder
- 1 egg, lightly whisked
- 4 store-bought confit duck legs (we used Luv-a-Duck; see note)
- Vegetable oil, for deep-frying, plus extra for brushing
- 300 gm daikon, shredded
- 4 spring onions, trimmed
- 2 Lebanese cucumbers, shredded
- 100 gm mixed Asian micro herbs (see note)
- 200 gm cherries, pitted, halved
- 1 long red chilli, sliced
Candied cashews
- 60 ml (1/4 cup) maple syrup
- 1 tsp ground cinnamon
- 150 gm (1 cup) raw cashews
Hoisin and citrus dressing
- 2½ tbsp usukuchi shoyu or light soy
- 2 tbsp each hoisin sauce, sesame oil and lime juice
- 1 tbsp mirin
- 1 cinnamon quill
- 5 gm ginger, thinly sliced
Method
- 1For candied cashews, preheat oven to 180°C. Place ingredients in a bowl and toss to coat. Spread cashews on a lined oven tray and bake until golden (10 minutes). Cool.
- 2Meanwhile, for dressing, combine ingredients and 2 tbsp water in a small saucepan and simmer over low heat until slightly reduced (5 minutes); set aside and keep warm.
- 3Combine cornflour and five-spice powder in a shallow bowl. Coat duck in egg, then lightly dust with flour mixture. Fill a large wok one-third full with vegetable oil and heat over high heat to 180˚C. In batches, fry until crisp (about 3-4 minutes each side). Remove with a slotted spoon and drain on paper towel; shred using 2 forks into small pieces. Season to taste; set aside and cool slightly.
- 4Meanwhile, place daikon in a bowl of iced water for 10 minutes or until crisp and slightly less bitter; drain.
- 5Preheat a lightly greased barbecue or char-grill pan to high. Brush spring onions with vegetable oil and barbecue, turning occasionally, until charred (5 minutes); halve widthways.
- 6To serve, place daikon, cucumber, micro herbs, cherries and duck in a large bowl, season to taste and toss gently to combine. Place spring onions on a serving platter, top with duck mixture, red chilli and spoon over warmed dressing and scatter with candied cashews.
Notes
Note: Confit duck legs are available from select supermarkets, specialty food shops and butchers. Mixed Asian micro herbs are available from select supermarkets, specialty grocers and food shops.
