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Abu Dhabi, UAEWednesday 20 June 2018

How to make... Hakkasan's famous crispy duck salad 

To call this a salad is in fact somewhat reductive: it's a saucy, towering meal that's heartier than most 

This towering crispy duck salad is one of global restaurant brand Hakkasan's signature dishes - and with good reason, it's absolutely delicious. Victor Besa / The National
This towering crispy duck salad is one of global restaurant brand Hakkasan's signature dishes - and with good reason, it's absolutely delicious. Victor Besa / The National

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

Abu Dhabi, UAE.  March, 12,  2018. Hakkasan Executive Chef, Lee Kok Hua, demonstrates on how to make Crispy Duck Salad.
Victor Besa / The National
Weekend
Reporter:  Mel Healy
Hakkasan Executive Chef, Lee Kok Hua, demonstrates how to make Crispy Duck Salad. Victor Besa / The National

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

Abu Dhabi, UAE.  March, 12,  2018. Hakkasan Executive Chef, Lee Kok Hua, demonstrates on how to make Crispy Duck Salad.
Victor Besa / The National
Weekend
Reporter:  Mel Healy
Some of the ingredients laid out

- 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

Abu Dhabi, UAE.  March, 12,  2018. Hakkasan Executive Chef, Lee Kok Hua, demonstrates on how to make Crispy Duck Salad.
Victor Besa / The National
Weekend
Reporter:  Mel Healy
Drizzle half the duck salad sauce over the meat

- 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

Abu Dhabi, UAE.  March, 12,  2018. Hakkasan Executive Chef, Lee Kok Hua, demonstrates on how to make Crispy Duck Salad.
Victor Besa / The National
Weekend
Reporter:  Mel Healy
Remove the ring once you've place the salad greens 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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