Hakkasan’s executive chef Lee Kok Hua shares this famous recipe with us and shows us how to combine a classic Chinese dish with healthy fresh greens and a tasty sauce
Crispy Duck Salad
Serves 4
Ingredients
180g braised duck meat
50ml duck salad sauce
5ml olive oil
5g Rock chives cress
5g Borage cress
5g Daikon cress
5g Sakura cress
5g Shiso Green cress
5g Shiso Purple cress
15g wild roquette
5g grapefruit (about 2 small pieces)
10g pomelo (about 2 small pieces)
2g baked pine nuts
½ julienne shallot
100g wheat flour
Method
- Prepare the salad, wash all the cress and drain the water
- Mix together the wheat flour with 10ml of water into a starchy paste and coat the duck meat
- Heat the oil in a pan to gas mark 4 and place the duck meat in the pan carefully. Deep fry the duck until it is golden brown in colour
- Drain the oil and dab the duck in kitchen paper to remove excess oil and to avoid greasiness. Once cooled, slice the duck into thin strips
- Using a kitchen metal ring, place in the middle of the plate and add the duck. Spread half of the duck salad sauce on top of the duck breast
- In a mixing bowl, add the rest of the sauce, cress and a drizzle of olive oil
- Add the salad on top of the duck and then sprinkle sliced pine nuts and shallot on top
- Add pomegranate, pomelo and grapefruit around the plate for decoration
Ingredients for Braised Duck Stock (for 200g duck breast)
200g duck breast, 1 small cinnamon stick, 2 star anise, 1g white peppercorn, 15g salt, 25g sugar, 300g water
Preparation for braised duck
- Boil the water in a large saucepan together with all the ingredients
- Once the water is at a rolling boil, add the duck breast meat for 2 minutes before turning the heat down to simmer for a further 20 minutes
- Place the duck on the side to rest
Ingredients for Duck Salad Sauce
5ml Lyle’s golden syrup, 5ml rice vinegar, 35ml plum sauce, 5ml light soya sauce
Method
- Mix all the ingredients together to a smooth consistency
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