ll the meat from the duck carcass reserving the bones. I
Remove skin and flesh from duck, discarding bones. Shred the duck meat and skin. Using a vegetable peeler, slice cucumbers into ribbons.
In a large bowl, combine duck, cucumber, tat soi or pak choi, sprouts, mango and cashews. To make dressing combine the mango nectar, olive oil, brown sugar, and chili in a small bowl and whisk together. Season to taste.
Drizzle dressing over salad. Toss gently. Serve duck salad wrapped in warmed pancakes, if desired.
ntil browned and crisp. Add duck, onions and chilies. Stir-fry
Cook noodles according to package directions. Drain.
Heat oil in a large wok or skillet on high heat. Stir-fry ginger, garlic and chili pepper for 1 min, until aromatic.Stir in duck and hoisin sauce.
Add noodles and a little stock. Stir-fry for 2-3 mins, to heat through. Add greens and toss together, until beginning to wilt. Add more stock if needed.
Preheat the oven to 400\u00b0F. Heat oil in a large ovenproof skillet on medium heat. Saute onion and garlic for 1-2 mins, until tender. Stir in mushrooms and cook for 2 mins. Add rice and cook, stirring, for 1 min. Mix in stock and wine. Bring to a boil on high heat.
Cover with foil or lid and bake for 20 mins. Stir in duck, hoisin sauce and sesame oil. Cover. Let stand for 5 mins, or until liquid has been absorbed.
Serve topped with cabbage and drizzled with additional hoisin sauce.
Heat 1 tsp of the oil in a wok on high heat. Stir-fry duck skin until crisp. Drain on paper towel.
Heat remaining oil in wok. Stir-fry garlic, ginger and chili pepper until fragrant. Add gai lan (or bok choy), sauces, half the green onion and 1 tbsp water; stir-fry until gai lan has wilted. Add duck meat and skin and remaining green onion; stir-fry until heated through.
Cook the duck skin and fat in a
Remove meat and skin from duck. Remove and discard excess fat
Toss duck with remaining ingredients.
To make the orange dressing, whisk together all ingredients. Drizzle over salad and toss to combine. Serve.
o 400\u00b0F.
Pierce duck skin at 2 inch intervals
epper-salt generously over the duck legs, massaging it well into
remove skin and flesh from duck. Shred and place in a
emove the skin from the duck, scraping away any excess fat
Preheat oven to 350\u00b0F. Grease 2 (12-cup) mini muffin pans.
Press wonton wrappers into recesses and lightly coat with oil. Bake for 8 mins, or until golden brown. Remove from muffin pans and let cool.
Arrange sliced duck on a baking tray, cover with foil and bake for 10 mins.
Whisk together hoisin sauce and soy sauce in a medium bowl. Add duck, cilantro and chopped spring onions and mix to combine. Spoon into wonton cases and top with thinly sliced spring onions.
o cool.
Place the duck meat and hoisin sauce into
Combine duck, onions, soy sauce, sake, ginger and chili in a medium bowl.
Place 1 tsp duck mixture in center of each gyoza wrapper. Wet edges and pleat to seal.
Half-fill a large frying pan with water. Bring to a boil. Working in batches, add gyoza, reduce heat and simmer, covered, for 3 mins. Drain.
To make the sake dipping sauce, whisk all ingredients together.
Wipe pan clean. Oil then place over medium-high heat. Add gyoza to pan and cook until browned on 1 side. Drain on paper towels. Serve immediately with sake dipping sauce.
o 400\u00b0F.
Arrange duck meat on a baking tray
For the ginger and lemongrass dressing, whisk together ginger, lemongrass, palm sugar, lime juice and fish sauce. Set aside.
Blanch carrots, snow peas and corn in boiling salted water for 30 seconds. Immediately drain and run under cold running water until cool.
Meanwhile, cook noodles in boiling salted water until just tender then drain.
Combine vegetables, noodles and duck in a large serving bowl along with sprouts, herbs, chilies and dressing. Toss gently to combine.
Boil, steam or microwave sugar snap peas until just tender. Rinse under cold water until cool then drain.
Combine duck, sugar snap peas, mandarin oranges, lettuce, pomegranate and nuts in a large serving bowl.
Whisk together garlic, mustard, lemon juice and olive oil then pour over salad and toss gently to combine. Season.
Combine duck, spring onions, hoisin sauce and ginger. Distribute between wonton wrappers. Brush edges lightly with water and roll up to enclose filling.
Heat oil in a wok over medium heat. Working in batches, deep-fry wontons for 2-3 mins, until golden and cooked through. Drain on paper towels. Serve immediately with hoisin sauce.