Crispy duck leg and cucumber salad with mint and chilli

Crispy duck leg and cucumber salad with mint and chilli

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

I adore crispy duck and always order it if I see it on a menu. At home, I prepare and serve it like this with a cucumber salad, which is lovely eaten on its own too. This recipe also works well with pieces of leftover roast chicken or leg of lamb in place of the roasted duck leg.

Ingredients

Quantity Ingredient
4 duck legs, skin on
oil, for deep-frying
4 teaspoons cornflour
3 teaspoons chinese five-spice powder
sea salt
freshly ground black pepper

For the salad

Quantity Ingredient
2 cucumbers
2 red chillies, deseeded and finely sliced
2 shallots, peeled and finely chopped
70ml white wine vinegar
50g caster sugar
2 teaspoons mustard seeds
100ml water
2 tablespoons sesame oil
2 tablespoons soy sauce

To finish

Quantity Ingredient
20 mint leaves, finely sliced

Method

  1. Preheat your oven to 180°C.
  2. Score the skin on the duck legs in a few places and season all over with salt and pepper. Place the duck legs on a wire rack over an oven tray and roast for 1 hour.
  3. In the meantime, for the salad, peel, halve and deseed one of the cucumbers, then slice thinly and place in a large bowl. Put the chillies, shallots, wine vinegar, sugar, mustard seeds and water into a pan and bring to the boil. Pour the boiling pickling liquor over the cucumber slices, making sure they are all submerged. Cover the bowl with cling film and leave to cool and lightly pickle the cucumber.
  4. When the duck has been in the oven for 1 hour, cover it with foil and cook for a further 20 minutes. Remove from the oven and leave until cool enough to handle comfortably. Meanwhile, halve, deseed and slice the other cucumber.
  5. Heat the oil in a deep-fat fryer or other deep, heavy-based pan to 180°C.
  6. Mix the cornflour and five-spice powder together in a large bowl. Tear the duck skin into pieces and pick the meat off the bone. When the meat is fairly cool, toss it through the cornflour mix, then season with salt.
  7. In batches, carefully fry the duck meat and skin in the hot oil for 2 minutes until crispy. Drain on kitchen paper; keep warm.
  8. Drain the pickled cucumber. In a large bowl, combine the pickled and freshly sliced cucumber, sesame oil and soy sauce. Add the fried duck and toss to combine, then divide between warmed bowls and scatter over the sliced mint to serve.
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