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WE4E291

Twice Cooked Sticky Duck with Cucumber Salad

  • Difficulty Level: 4
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    210mins

Fusion Duck Vegetable Dinner Lunch Salad Over 60 mins

What You Will Need

Ingredients

  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 4 Duck breasts (boneless & skin on)
  • Salad
  • 2 Cucumbers, peeled into ribbons
  • 1 packet Baby lettuce leaves
  • 150g Edamame
  • 1 handful, coriander
  • To serve
  • 1 packet Pre-cooked rice, heated
  • 1 tbsp Spring onion, sliced thinly
  • 1 tsp Red chilli, sliced thinly

Sauce Mix

  • 1 tbsp Ginger, minced
  • 2 Cloves garlic, minced
  • 1 Lemongrass stem, roughly chopped
  • 1 Red chilli, seeds removed, finely chopped
  • 1 Cinnamon quill
  • 3 Whole star anise
  • 500ml Chicken stock
  • 400ml Coconut milk

Dressing

  • Duck breasts
  • 250ml Lee Kum Kee Hoisin Sauce
  • Salad
  • 2 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 1 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil, or to taste
  • 2 tbsp Black vinegar
  • 1 tbsp Sugar

Made with
Lee Kum Kee products

Pure Sesame Oil 207ml wellness new outlook

Cooking and Dipping Sauces

Pure Sesame Oil
Hoisin Sauce 240g

Cooking and Dipping Sauces

Hoisin Sauce
Premium Soy Sauce 500 ml naturally brewed icon

Soy Sauce

Premium Soy Sauce
Chiu Chow Style Chili Oil_250G

Chilli Sauce

Chiu Chow Style Chilli Oil

How to make it

  1. https://www.youtube.com/watch?v=qBCE5iANA1E

  2. Drizzle Lee Kum Kee Pure Sesame Oil into the bottom of the crockpot. Place the whole duck breasts in. Whisk all sauce mix ingredients in a medium sized bowl. Then pour over the duck breasts. Cook on high for 3 hours or slow for 5 hours, until the meat is tender.

  3. Line a deep baking tray with baking paper. Remove duck breasts from the crockpot, shaking excess moisture off. Place onto the prepared baking tray. Set aside to rest.

  4. Preheat the oven to 200°C fan bake. Baste the duck skin with Lee Kum Kee Hoisin Sauce. Bake for 5 minutes. Remove from the oven and baste again. Change the oven to grill Repeat 1–2 times until breasts are caramelised, dark and sticky.

  5. While the duck breasts are in the oven, place all salad dressing ingredients in a large bowl and mix well. Pour into a jug or bowl to serve with the meal.

  6. Build the salad on a serving platter; baby lettuce leaves on the bottom, cucumber ribbons on top then scatter over edamame & coriander. Serve duck breasts over rice with salad on the side. Scatter spring onion and chilli pieces over top.