Le Caprice crispy duck and watercress salad recipe | EUROtoday

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I initially put this on the Le Caprice menu with crispy pork and gross sales have been regular, however one thing informed me it ought to have been crispy duck. The change was an on the spot success.

Timings

Prep time: 20 minutes, plus cooling time

Cook time: 1 hour quarter-hour

Serves

4 as a starter

Ingredients

  • 2 giant duck legs
  • 30g root ginger, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 star anise
  • 1 tsp Chinese five-spice powder
  • vegetable or corn oil, for deep-frying

For the duck sauce

  • 4 tbsp tomato ketchup
  • 1 tbsp clear honey
  • juice of ½ orange
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil

For the soy and sesame dressing

  • 2 tsp soy sauce
  • 2 tsp rice vinegar
  • 1 small crimson chilli, finely chopped
  • 1 garlic clove, finely chopped or crushed
  • a small piece of root ginger, peeled and finely chopped
  • 1 tbsp sesame oil
  • 3 tbsp vegetable oil

For the salad

  • 4 bunches of watercress, thick stalks eliminated
  • 1 small carrot, peeled and sliced into effective matchsticks
  • 60g beansprouts
  • 4 spring onions, trimmed and sliced finely on the angle
  • 1 tbsp sesame seeds, flippantly toasted
  • a couple of sprigs of coriander (optionally available)

Method

  1. Put the duck legs in a big saucepan and canopy with water.
  2. Add the ginger, garlic, spices and a pair of tsp salt, and simmer for an hour.
  3. Remove the duck from the inventory and put aside to chill (you should use the inventory one other time).
  4. Whisk collectively the components for the duck sauce and season.
  5. In a separate bowl, whisk the components for the dressing and season.
  6. Remove the duck meat from the bones and lower into 1cm-thick slices.
  7. Preheat about 8cm of oil to 160-180C in a deep-fat fryer or a big thick-bottomed saucepan.
  8. Meanwhile, organize the watercress on 4 plates with the carrot, beansprouts and spring onion.
  9. Fry the duck slices till crisp, then drain on kitchen paper.
  10. Mix with the duck sauce till properly coated, then organize in piles on the salad. Spoon across the soy and sesame dressing.
  11. Scatter with sesame seeds and coriander sprigs, if utilizing, then serve instantly.

https://www.telegraph.co.uk/recipes/0/le-caprice-crispy-duck-and-watercress-salad-mark-hix-recipe/