Warm Sesame Glazed Duck with Dressed Salad | ExpatWomanFood.com

Posted on

17 September 2012


Gary Rhodes

Warm Sesame Glazed Duck with Dressed Salad

Warm Sesame Glazed Duck with Dressed Salad


<strong>For the Duck:
</strong>12 duck legs
3 star anise
10 cloves garlic, chopped
60g fresh root ginger, roughly chopped
20g coriander, stalks only, washed- (use leaves in salad)
1tsp. five spice
Toasted sesame seeds
Good vegetable oil for frying
<strong>For the Duck Sauce: </strong>12 tbsp. tomato ketchup
3 tbsp. honey
Juice of 2 oranges
3 tbsp. soy sauce
6 tbsp. Sesame oil
For the Salad: Blanched French green beans
Spring onion slice and sautee with butter
Orange segments
Picked coriander leaves
Sprigs of watercress
<strong>For the Orange Dressing: </strong>100ml white vinegar
100 ml water
750ml of fresh orange juice
100ml lemon juice
Strip of orange zest and lemon zest
75g chopped shallots
6 coriander seeds
2 star anise
Pinch of saffron
20g sugar
<strong>For the Maple Syrup Vinaigrette: </strong>2 tablespoons reduced duck stock (or veal)
5 tablespoons olive oil
3 tablespoons sherry vinegar
4 tablespoons of maple syrup reduced
salt and pepper


  • <strong>Procedure for the Duck:</strong>
  • Cover the duck with water, add the herbs and spices, bring to the boil and simmer gently for 40-60 minutes, until the meat is completely tender
  • Remove the duck from the stock remove the bone
  • Cut the duck into bite sized pieces, leaving the skin on
  • Deep fry the duck in vegetable oil
  • Coat with duck sauce and toasted sesame seeds
  • <strong>Procedure for the Duck sauce:</strong>
  • Whisk all the ingredients together
  • <strong>
  • Procedure for the Orange Dressing:</strong>
  • Boil and reduce first 2 ingredients until half
  • Boil and reduce rest of ingredients until thick
  • The two can now be mixed together, before seasoning
  • To thicken: Add 1 level dessertspoon of cornflour mixed with 1 level tablespoon of water, whisking it into the simmering orange dressing, allowing to cook for 1-2 minutes until slightly thicken
  • <strong>
  • Procedure for the Vinegarette:</strong>
  • Make the maple syrup reduced
  • For the maple syrup vinaigrette, warm the stock and whisk in all the remaining ingredients, seasoning with salt and pepper. Use while at room temperature
  • <strong>
  • To Finish:</strong>
  • Pre-heat oil to 170°C for deep-frying
  • Deep-fry the duck pieces until crispy, drain and mix with the enough duck sauce to coat each piece, sprinkling with the lightly toasted sesame seeds to finish
  • In a separate bowl, place the French beans, beansprouts, mouli, and orange segments, seasoning and drizzling and mixing liberally with the orange dressing
  • The salad can now be topped with the glazed duck pieces, buttered spring onion slices, watercress sprigs, and coriander leaves
  • Drizzle with the maple syrup vinaigrette.
  • Top with 4 half crispy orange slices
Cooks Note

Serves 4

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