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🍽️ Crispy Peking Duck with Fresh Asian Cabbage Salad

680 kcal · 190 min · 4 servings

Ingredients

• 500 g Napa cabbage
• 2 Carrots
• 1 ripe Avocado
• 0.25 Cucumber
• 3 sprigs Mint
• 4 sprigs Cilantro
• 1 tart Apple (e.g. Granny Smith)
• 80 g Bean sprouts
• 1 green Chili pepper (sliced)
• 100 g white beans (can)
• 1 unwaxed Lime (juice)
• 2 tbsp Soybean oil
• light Soy sauce
• Pepper (from the mill)
• Potato starch
• 1 l Peanut oil
• 1 Duck (ready for cooking, approx. 2.5 kg)
• 3 cm fresh Ginger
• 4 Spring onions
• 2 tbsp 5-spice powder (from the Asian grocery)
• 65 g Sichuan peppercorns
• 25 g black peppercorns
• 3 tbsp Cumin
• 200 g coarse salt

Instructions

1. 1. Wash the duck thoroughly and pat it dry with kitchen paper.
2. 2. Mix all the marinade ingredients in a bowl.
3. 3. Rub the duck inside and out thoroughly with the marinade.
4. 4. Wrap the duck tightly in cling film.
5. 5. Place the duck in the refrigerator for 24 hours.
6. 6. Brush the spices off the duck.
7. 7. Peel the ginger and cut it into pieces.
8. 8. Wash and trim the spring onions.
9. 9. Cut the spring onions into pieces about 3 cm long.
10. 10. Stuff the duck with the ginger and spring onions.
11. 11. Place the stuffed duck on a heatproof plate.
12. 12. Fill a wok with 5 cm of water.
13. 13. Place a suitable steamer insert into the wok.
14. 14. Bring the water to a boil.
15. 15. Place the plate with the duck onto the steamer insert.
16. 16. Cover the wok.
17. 17. Steam the duck on low heat for 2 hours.
18. 18. Skim off the fat that leaks out in between.
19. 19. Top up the water if necessary.
20. 20. Separate the leaves from the cabbage.
21. 21. Wash and trim the cabbage leaves.
22. 22. Pat the cabbage leaves dry.
23. 23. Cut the cabbage leaves into thin strips.
24. 24. Peel the carrots.
25. 25. Cut the carrots into fine matchsticks.
26. 26. Halve the avocado and twist out the pit.
27. 27. Carefully press the flesh out of the skin.
28. 28. Cut the avocado flesh into strips.
29. 29. Wash the cucumber.
30. 30. Halve the cucumber and remove the core.
31. 31. Cut the cucumber into thin, long slices.
32. 32. Rinse the mint and coriander.
33. 33. Shake the herbs dry.
34. 34. Pluck the leaves from the stems.
35. 35. Wash the apple.
36. 36. Quarter the apple and remove the core.
37. 37. Cut the apple into thin strips.
38. 38. Drain the bean sprouts over a sieve.
39. 39. Cut the duck into four quarters.
40. 40. Coat the duck quarters in potato starch.
41. 41. Heat peanut oil in a wok or deep fryer.
42. 42. Fry the duck in batches until crispy when the oil is smoking.
43. 43. Fry the duck breasts for about 10 minutes until crispy.
44. 44. Place the duck on kitchen paper to absorb excess oil.
45. 45. Remove the meat from the bones using a fork.
46. 46. Slice the meat into thin strips.
47. 47. Season the salad to taste.
48. 48. Plate the salad.
49. 49. Place the duck slices on top.
50. 50. Serve the dish.

Nutrition per serving

• kcal: 680
• Protein: 35 g · Fett/Fat: 42 g · Carbs: 38 g