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Da Dong-Inspired Peking Duck Salad

Crispy five-spice duck served over heart-shaped apple and pear slices with a savory bean paste dressing and edible flowers.

AsianDuckSaladCrispyPeking

Estimated Nutrition

Per Serving Total
Calories 809.2 kcals 1618.4 kcals
Carbohydrates 51.3 grams 102.6 grams
Fat 55.1 grams 110.2 grams
Protein 27.4 grams 54.8 grams
Cook Time
10 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2
tbsp
Cornflour
1
tbsp
Sugar
CondimentsSauces
3
tbsp
Wheat Flour Bean Paste
Tian Mian Jiang
2
tbsp
Chinese Black Rice Vinegar
1
tbsp
Xo Sauce
contains seafood typically
Fruits
1
piece
Granny Smith Apple
unpeeled, halved, cored and sliced into thin half-moon shapes
1
piece
Chinese Pear
halved and sliced into thin half-moon shapes
Meat
250
g
Peking Roast Duck
boned and cut into small pieces
NutsSeeds
0.25
tsp
Chinese Five-Spice Powder
OilsFats
500
ml
Vegetable Oil
for deep-frying
Other
1
handful
Edible Yellow Flowers
such as evening primrose or nasturtiums
Vegetables
1
piece
Red Radish
sliced lengthways into julienne strips
1
piece
Spring Onion
sliced lengthways into julienne strips
1
tbsp
Sichuan Pickle
or grated red radish with rice vinegar
1
handful
Micro Herbs

Steps

  • Arrange apple and pear slices on a serving plate in heart shapes.
  • Place radish and spring onion strips atop the fruit hearts and sprinkle with Sichuan pickle.
  • Heat vegetable oil in a wok to 180°C.
  • Season duck with five-spice powder and coat with cornflour.
  • Deep-fry duck until crispy and drain on kitchen paper.
  • Arrange the crispy duck over the fruit and vegetables.
  • Whisk bean paste, sugar, vinegar, and XO sauce in a bowl to make the dressing.
  • Drizzle dressing over the duck and garnish with micro herbs and edible flowers.