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Crispy Fragrant Duck with Pickled Radish Salad

Crispy roasted and fried duck legs served with a refreshing, tangy pickled radish and cucumber salad.

DuckHigh ProteinDairy FreeSaladFried

Estimated Nutrition

Per Serving Total
Calories 710.3 kcals 1420.5 kcals
Carbohydrates 32.9 grams 65.8 grams
Fat 51.2 grams 102.4 grams
Protein 29.1 grams 58.2 grams
Cook Time
25 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
75
g
Potato Flour
or plain flour
1
tsp
Caster Sugar
CondimentsSauces
1
tbsp
Chilli Sauce
1
tbsp
Soy Sauce
light
1
tbsp
Rice Vinegar
clear or cider vinegar
Liquids
2
tbsp
Shaoxing Rice Wine
or dry sherry
0.5
tsp
Shaoxing Rice Wine
or dry sherry
Meat
2
piece
Duck Leg
skin on
NutsSeeds
0.5
tsp
Cinnamon
ground
0.5
tsp
Allspice
ground
2
clove
Garlic
finely chopped
0.5
tsp
Salt
1
handful
Coriander
fresh leaves, finely chopped
1
pinch
Salt
for serving
1
pinch
Dried Chilli Flakes
for serving
OilsFats
500
ml
Groundnut Oil
for deep-frying
Other
2
tbsp
Honey
Vegetables
0.5
tsp
Ginger
ground
100
g
Red Radish
finely chopped
0.5
piece
Cucumber
halved lengthways, de-seeded and finely chopped
1
piece
Red Chilli
de-seeded and finely chopped

Steps

  • Whisk all marinade ingredients in a small bowl.
  • Coat duck legs in marinade and refrigerate for 24 hours.
  • Combine salad ingredients and chill for one hour.
  • Preheat the oven to 180°C.
  • Roast duck legs skin-side up in a tin for ten minutes.
  • Increase the oven temperature to 220°C.
  • Roast duck for five more minutes and rest for three minutes.
  • Slice duck into bite-sized pieces and dust with potato flour.
  • Deep-fry duck slices in 180°C oil until crisp.
  • Serve duck over salad with salt and chilli flakes.