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Five Spice Roast Duck Salad
Five spice Roast duck salad with coriander cherry tomatoes, red onion, yellow capsicum, Anaheim green chili, and fresh lime.
Duck Is fantastic To Cook When Done Well
This particular roast duck salad is even more special because it includes some other delicious ingredients like cherry tomatoes, capsicums, lime, and fresh coriander. Trust me, you won’t regret giving this salad a try.
I grow Anaheim chilies, a mild chili great for salads. I also got some fresh limes, both complement the rich duck. The citrus and warm chili flavors balance the dish well.
I haven’t cooked duck for a long time. When I did, I would always use the legs and confit them. As my wife loves confit duck, it is easy to prep and cook and is always a hit on restaurant menus.
Five Spice Roast Duck Seasoning
Duck is one of my favorite meats I love cooking and eating. There’s something special about the flavor and texture that just makes me happy. This is a simple duck seasoning I regularly use.
- 1 tbsp Five-spice powder
- 3 tbsp Char siu sauce
- 2 tbsp Hoisin sauce
- 1 Tbsp Water
Whisk all the ingredients together, rub all over your duck and leave in the fridge for 12 – 24 hours.
How Does Duck Need To Be Cooked?
It really depends on what kind of duck you’re cooking. If it’s a wild duck, you’ll want to lard or bard it. Wild ducks are leaner and have less fat, so can easily dry out. For the best result, they need to be cooked low and slow.
Domestic ducks have a higher fat content, so they don’t need any fat added the whole duck is also best slow roasted. If you are just cooking the whole legs confit them is an awesome way to keep them tender and moist.
If you are just cooking the breasts they are best pan-roasted to med-rare or medium. Just make sure the fat under the skin is rendered down. Season the skin 10 minutes before cooking this will help crisp up the skin as it will draw out any access moisture.
What Is Confit Duck?
Confit is a cooking method that involves salt curing a piece of meat and then slow cooking in duck fat or oil. It’s often used for meats like duck, goose, rabbit, or pork, and results in a dish that is both tender, rich, and flavorful.
The word “confit” comes from the French verb confire, which means “to preserve.” While the jury is still out on its exact origins, it’s thought that the technique was first developed in Gascony as a way to preserve meat. Today, confit duck (or canard confit) is a popular dish around the world.
How To Roast A whole Duck?
When roasting a whole duck you should use a trivet that the duck sits on. This is so the fat renders down and the duck skin becomes crispy.
Laying the duck inside the roasting pan and letting it roast in its own juices won’t give you that beautiful crispy skin that five spice roast duck is famous for.
The temperature of the oven should be preheated to 165ºC or 329ºF for the first 20 minutes then reduced to 120ºC – 248ºF for the remainder of the cooking time.
Cooking time can vary however work on 20 minutes per pound or 500 grams plus 20 minutes more plus resting time.
Adding subtle flavors to the duck can be simply achieved by placing 2 whole star anise and a couple of slices of ginger inside the duck cavity before roasting. When your roast duck is cooked a quick temperature check will do.
How do you know when duck is fully cooked?
You can use a digital meat thermometer to check the internal temperature of the duck. It should be at least 75 – 80ºC or 165 – 170ºF in order to be fully cooked.
Another way to test if the duck is cooked is by using a fork and slowly pulling the meat away from the bone if the meat comes away easily then it is cooked.
When resting your roast duck it should be uncovered this is so the skin stays crispy. Rest for 10 – 15 minutes before carving.
This will give the duck enough time to relax and the juices evenly disperse back into the duck meat. It will be tender and juicy so it is worth the wait.
What Flavors Go Well With Duck?
There is a diverse array of flavors that go well with duck, but the most popular pairings are typically fruity flavors cherries, blackberries, blueberries, and oranges.
Earthy flavors like Jerusalem artichokes, shitake mushrooms, and fresh rosemary. Acidic notes pair well with duck think of balsamic, lemons, and limes.
Warm spices are great partners when roasting duck mild chilies, cinnamon, cassia bark, pepper, Chinese five-spice powder, allspice, star anise, and vanilla bean.
New Zealand Farmed Ducks
All New Zealand farmed ducks are free-range. The duck wasn’t popular meat in New Zealand until relatively recently. People were unsure when cooking duck, but these days that doesn’t seem to be the case.
In fact, nowadays consumers are demanding more of this rich and delicious meat, that was once a restaurant-only dish. People are now more inclined to cook it at home.
The duck breed that is farmed in New Zealand for consumption is the Pekin duck, which originated in China and is very popular worldwide.
Interesting ducks that I buy through my restaurant wholesale supplier have the heads still attached which make excellent duck stock by the way. However, the ducks sold in grocery stores most of the time have their heads removed.
Duck is different than chicken whereby you can cook the breast medium-rare if so desired and not have to worry about food poisoning. This is due to the dark meat that doesn’t carry bacteria inside the muscle. Much like beef and lamb.
Larder Stables And Must Have Kitchen Tools
Essential Kitchen Tools – Must Haves
You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.
My Professional Recommendations
Five Spice Roast Duck Salad
Five Spice Roast Duck
- 1 1.5kg Five spice whole duck - store-brought
- 2 whole Star anise
- 1 each Yellow pepper aka capsicum - seeds removed and sliced
- 1 each Red onion - peeled and thinly sliced
- 15 each Cherry tomatoes - cut in half
- Fresh coriander - washed and roots removed
- 1 each lime - cut into quarters
- 2 each Anaheim Green Chilies
- Himalayan pink salt and freshly ground black pepper
- 3 tbsp Olive oil - extra virgin
- 2 tbsp Smoke infused balsamic vinegar
- Himalayan pink salt and freshly ground black pepper
- 4 each Wraps, tortillas, or naan bread
Five Spice Whole Duck
- Preheat oven to 160ºC or 320ºF.Place a wire rack into a baking tray, this will be used as a trivet.Place the duck onto the trivet.
- Place 2 whole star anise into the duck cavity. Pour water into the baking tray, this stops the duck from drying out and the duck fat dripping into the baking tray from burning.Place into the oven for 2 hours.
- Place sliced yellow capsicum, red onion, and halved cherry tomatoes into a bowl, along with the washed coriander.
- To make the dressing, in a jar or airtight container add the rice bran oil, smoke-infused balsamic, salt, and pepper.Place on the lid and shake to emulsify.
Finishing The Duck
- Check the internal temperature of the duck it should be 70ºC or 158ºF.When the duck is cooked rest for 10 minutes in a warm place.
Creating The Duck Salad
- Now you’re ready to plate your five spice roast duck.Carve up the duck, mix the dressing with the salad, spoon hoisin sauce onto the wrap, place on the salad, then the duck.Add the fresh sliced chilies and a wedge of lime.
Serving Size: 100g Roast duck, coriander, cherry tomato, chili, and flour tortilla wrap.
Calories 436 | Total Fat 32.1 g | Carbohydrates 11.9 g | Fiber 1.2 g | Protein 22.3 g | Iron 3.4 mg
Watch How I Made The Five Spice Roast Duck Salad
Making The Perfect Five Spice Roast Duck Salad
I hope you enjoy this recipe as much as my family and I do. Duck is a delicious, underrated protein that can be used as an amazing staple for fresh mouth-watering salads.
The rich flavor of the meat pairs perfectly with the warmness of the five spice seasoning. This gives the duck a rich, comforting flavor.
Anaheim chilies are a great addition to this salad because of their mild flavor. They work well with the duck, coriander, fresh lime, and cherry tomatoes to create a delicious, balanced dish.
Be sure to follow these simple tips I’ve shared with you. This will give your roast duck crispy skin and melt-in-your-mouth meat. Remember to use a trivet when roasting and don’t be afraid to render down the fat.
If you’re looking for something new to try, I highly recommend this five spice roast duck salad, it’s sure to impress your family and friends.