We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Orange and Sichuan Pepper-Crusted Duck Salad
Spring 2011
Steaming the duck and then coating it in a Sichuan peppercorn-spiked crust before frying yields a perfectly cooked duck breast, crispy on the outside and juicy pink on the inside. While the layer of fat on the duck adds a luxurious richness to the finished salad, you may remove it if you wish: steam duck as directed, allow to cool, and remove the fat in one piece before proceeding with the recipe.
Serves 4
DUCK
12 to 14 oz (375 to 400 g) duck breast
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) roasted and ground Sichuan peppercorns
½ tsp (2 mL) ground cinnamon
½ tsp (2 mL) ground white pepper
½ tsp (2 mL) salt
Peanut or vegetable oil for frying
DRESSING
2 tbsp (25 mL) soy sauce, preferably Japanese
1 tbsp (15 mL) sugar
¼ tsp (1 mL) grated or minced ginger
1 tbsp (15 mL) peanut or vegetable oil
1 tsp (5 mL) sesame oil
SALAD
½ tsp (2 mL) roasted and ground
Sichuan peppercorns
Pinch salt
4 medium seedless oranges, peel and pith removed
1 cup (250 mL) julienned cucumber
1 cup (250 mL) loosely packed mint leaves, larger ones torn in half
½ cup (125 mL) loosely packed coriander leaves
¼ cup (50 mL) thinly sliced red onion
1 Pour water to a depth of ½ inch (1 cm) into a large sauté pan and bring to a boil over high heat. Place the duck breast fat-side down into the water, cover, reduce to heat to medium, and cook for 8 minutes. Remove duck from pan, discard water, and allow breast to cool for 5 minutes.
2 Using a dinner plate, combine flour, Sichuan peppercorns, cinnamon, white pepper and salt. Pat duck dry with paper towel and press both sides into flour mixture, ensuring duck is evenly coated. Heat a 1-inch (2.5-cm) depth of oil in a large sauté pan over medium-high heat and fry duck for 3 minutes a side, or until crisp and deeply browned. Allow to rest while assembling the remaining ingredients.
3 Using a small bowl, make the dressing by combining the soy, sugar and ginger. Stir until the sugar is dissolved and top with peanut and sesame oils.
4 Combine ½ tsp (2 mL) Sichuan peppercorns with a pinch of salt and set aside. UUsing a sharp knife, cut the oranges into segments leaving the core and membranes behind.In a large mixing bowl, gently toss orange segments with cucumber, mint, coriander and onion. Slice the duck into thin slices, divide the orange and cucumber mixture between 4 salad plates, and top each with an equal portion of duck. Spoon a small amount of dressing over each salad and sprinkle each with a little of the peppercorn and salt mixture.
Serves 4
What to Serve
Related Recipes
F201606013
Grand Marnier-Marinated Pulled Duck with Asian-Style Slaw on Crispy Won Tons
Duck and orange—it’s a time-tested culinary marriage. This super-fresh and versatile recipe tastes great and, depending how you plate it, can be served as a passed hors d’oeuvre (20 portions), an elegant, plated appetizer (four portions) or a satisfying entrée-sized salad for two. Don’t let the multitude of steps put you off trying this; everything can be made in advance—it’s really quite easy. Save the seasoned duck fat you’ll find at the bottom of the casserole; it’s amazing for roasting potatoes, basting a roast chicken or frying eggs!
200601008
Duck and Ginger Wonton Soup
Don't be intimidated by the thought of making wontons from scratch. They're easy to make! You can either use leftover duck meat, buy duck meat from your butcher or substitute chicken for the duck. Baby bok choy and sambal oelek (freshly ground chili paste) are both available at Asian food markets.
