We have all heard of Peking duck, but don’t be intimidated, this is a really simple to follow recipe for a warm duck salad with just a hint of the orient! This meal is ideal for freeing up freezer space for the new game season. This recipe feeds two people.
Ingredients
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1 x whole duck
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Teriyaki sauce
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Ginger – freshly grated or “cheat” by using ginger paste
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2 x garlic cloves
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1x lemon
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Large glass of red wine
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1x onion
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Bottle of plum and hoisin sauce
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Large bag of watercress
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Pomegranate (optional)
Directions
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Place the duck – breast side down (to keep it moist) – in a roasting tin with a lid.
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Pour the glass of wine around the duck.
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Pour a generous sploosh (3x tbsp approx) of teriyaki sauce over the duck.
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Spread 2 x tsps of ginger over the duck.
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Crush the garlic over the duck.
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Squeeze the juice of one lemon over the duck (or breakfast orange juice, if you don’t have a lemon).
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Quarter onion and place in roasting tin around duck.
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Cover and cook for 40 minutes or appropriate length, depending on size of duck.
For the sauce
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When the duck is just ready, pour the plum and hoisin sauce into a pan.
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Add some of the strained juices from the roasting dish (approximately 50% sauce and 50% strained juices – to taste).
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Add the pomegranate pips.
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Heat through and season to taste.
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Divide the watercress between dinner plates.
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Carve the duck onto the watercress and pour the sauce (see below) over it, so that the watercress wilts slightly.
Additional recommendations:
Serve with noodles and crunchy red pepper batons. If you have time, leave the duck to marinate in the ingredients for a couple of hours prior to cooking. This recipe works equally well with pheasant.
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