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.

Asian Duck Salad Crispy Peking

Estimated Nutrition

Calories

809.2

kcal / serving

1618.4 kcal total

Carbs

51.3g

per serving

102.6 g total

Fat

55.1g

per serving

110.2 g total

Protein

27.4g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cornflour

tbsp

Sugar

CondimentsSauces

tbsp

Wheat Flour Bean Paste

Tian Mian Jiang

tbsp

Chinese Black Rice Vinegar

tbsp

Xo Sauce

contains seafood typically

Fruits

piece

Granny Smith Apple

unpeeled, halved, cored and sliced into thin half-moon shapes

piece

Chinese Pear

halved and sliced into thin half-moon shapes

Meat

250

Peking Roast Duck

boned and cut into small pieces

NutsSeeds

0.25

tsp

Chinese Five-Spice Powder

OilsFats

500

Vegetable Oil

for deep-frying

Other

handful

Edible Yellow Flowers

such as evening primrose or nasturtiums

Vegetables

piece

Red Radish

sliced lengthways into julienne strips

piece

Spring Onion

sliced lengthways into julienne strips

tbsp

Sichuan Pickle

or grated red radish with rice vinegar

handful

Micro Herbs

Method

Drizzle dressing over the duck and garnish with micro herbs and edible flowers.

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.