FacebookTwitterInstagramYoutube

Roast duck salad with char-grilled and pickled cucumber

If you can’t easily get Chinese duck though, you can simply sear and roast a couple of duck breasts – I’d rub them first with a little Chinese five spice and star anise for an extra flavour. A soy sauce-based dressing fragrant with ginger, crisp bean sprouts, sprigs of coriander and pea tendrils all combine with the cucumber and duck to make for a perfectly refreshing summer salad.

10-15 prep.

10 minutes + cooling time cooking

Serves 4-6

Ingredients

Quick pickled cucumber
  • 150 ml rice vinegar
  • 50 ml Shaoxing wine
  • 2 tablespoons caster sugar
  • 2 teaspoons finely grated ginger
  • 60 ml water
  • 1 Lebanese cucumber, halved length-ways and sliced diagonally
 
  • 2 Lebanese cucumbers, halved length-ways
  • Vegetable oil, for brushing
  • 1 Chinese roast duck, meat coarsely shredded, skin coarsely torn
  • 3 spring onions, thinly sliced
  • 1 cup coriander sprigs
  • 1 cup pea tendrils
  • ½ cup bean sprouts
 
  • 2½ tablespoons light soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Chinese black vinegar or rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grapeseed oil
  • 2 teaspoons finely grated ginger

Method

  1. To make the quick pickled cucumber, combine vinegar, Shaoxing wine, sugar, ginger and water in a saucepan, season to taste with salt then bring to the boil over medium-high heat, stir to dissolve the sugar.
  2. Remove from the heat, add cucumber and stir to combine, transfer to a bowl and set aside to cool. Refrigerate for about an hour to cool completely and lightly pickle.
  3. Preheat a barbecue or char-grill to high heat.
  4. Brush the fresh cucumber with oil and char-grill, turning once for 1-2 minutes on each side until tender and lightly charred. Cool, then coarsely chop and combine in a bowl with duck, spring onion, coriander, pea tendrils and bean sprouts. Drain the pickled cucumber and add to duck mixture.
  5. Make the dressing by whisking the remaining ingredients in a bowl to combine.
  6. Drizzle over the duck mixture to taste, toss lightly to combine and serve.
RECIPES

Roast duck salad with char-grilled and pickled cucumber

If you can’t easily get Chinese duck though, you can simply sear and roast a couple of duck breasts – I’d rub them first with a little Chinese five spice and star anise for an extra flavour. A soy sauce-based dressing fragrant with ginger, crisp bean sprouts, sprigs of coriander and pea tendrils all combine with the cucumber and duck to make for a perfectly refreshing summer salad.

10-15 prep.

10 minutes + cooling time cooking

Serves 4-6

Ingredients
Method

Ingredients

Quick pickled cucumber
  • 150 ml rice vinegar
  • 50 ml Shaoxing wine
  • 2 tablespoons caster sugar
  • 2 teaspoons finely grated ginger
  • 60 ml water
  • 1 Lebanese cucumber, halved length-ways and sliced diagonally
 
  • 2 Lebanese cucumbers, halved length-ways
  • Vegetable oil, for brushing
  • 1 Chinese roast duck, meat coarsely shredded, skin coarsely torn
  • 3 spring onions, thinly sliced
  • 1 cup coriander sprigs
  • 1 cup pea tendrils
  • ½ cup bean sprouts
 
  • 2½ tablespoons light soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Chinese black vinegar or rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grapeseed oil
  • 2 teaspoons finely grated ginger

Method

  1. To make the quick pickled cucumber, combine vinegar, Shaoxing wine, sugar, ginger and water in a saucepan, season to taste with salt then bring to the boil over medium-high heat, stir to dissolve the sugar.
  2. Remove from the heat, add cucumber and stir to combine, transfer to a bowl and set aside to cool. Refrigerate for about an hour to cool completely and lightly pickle.
  3. Preheat a barbecue or char-grill to high heat.
  4. Brush the fresh cucumber with oil and char-grill, turning once for 1-2 minutes on each side until tender and lightly charred. Cool, then coarsely chop and combine in a bowl with duck, spring onion, coriander, pea tendrils and bean sprouts. Drain the pickled cucumber and add to duck mixture.
  5. Make the dressing by whisking the remaining ingredients in a bowl to combine.
  6. Drizzle over the duck mixture to taste, toss lightly to combine and serve.
SHARE
PRINT
Related Product
Matt Moran's Australian Food
$49.95
SHOP NOW
PREV RECIPE Custard-apple cheesecake
NEXT RECIPE Mushroom and pepper pecorino casarecce

Matt’s top 10 recipes

Join our mailing list to receive exclusive content & Matt’s top 10 recipes for free.