B.C. recipes: Crispy duck salad by Vancouver chef David Hawksworth

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      Renowned Vancouver chef David Hawksworth recently shared his recipe for his Southeast Asian–influenced spicy chicken and green papaya salad, taken from Hawksworth the Cookbook.

      This time, he’s sharing another Asian-influenced salad recipe that arrives by way of England.

      “When I was working in London, I heard of a salad like this on the menu at Le Caprice, in St. James’s,” Hawksworth explains. “It got started with chefs eating out in Chinatown, coming back to the restaurant with some whole barbecued ducks, breaking them down, and deep-frying the meat crispy. So later at West, we did our own version with the crispy duck tossed in a sweet and tangy dressing made with ketchup, soy sauce, and honey, with a spicy, crunchy salad of watercress, carrot, and daikon.”

      Crispy duck salad

      Serves: 6 people

      Note: If you don’t want to roast a duck for this salad, do as those London chefs did and pick up a barbecued duck in Chinatown.


      Roasted duck
      1⁄2 Peking duck
      6g (1 tbsp) five spice powder
      sea salt
      1⁄2 orange, peel on, sliced
      1 knob ginger (about 7.5 cm or 3 inches), peeled and sliced
      2 cloves garlic, sliced 2 star anise pods

      Soy and ginger vinaigrette
      125 mL (1⁄2 cup) grapeseed oil 
      50 mL (3 tbsp) sesame oil 
      75 mL (5 tbsp) soy sauce
      20 g (1 tbsp) finely grated ginger 
      1 lime, juice

      Duck dressing
      200 mL (3⁄4 cup) ketchup 
      20 g (1 tbsp) honey
      25 mL (2 tbsp) soy sauce 
      10 mL (2 tsp) sesame oil
      3 g (1 tsp) black sesame seeds 
      1⁄2 orange, juice

      500 mL (2 cups) canola oil 
      1 carrot
      1⁄2 small daikon radish
      1 small beet
      120 g (6 cups) watercress
      18 g (1⁄8 cup) crispy onions or shallots (available at Asian supermarkets)
      black and white sesame seeds, toasted, for garnish


      Roasted Duck
      Preheat the oven to 120 C (250 F). Season the duck with the five spice powder and salt.
      Place the orange slices, ginger, garlic, and star anise in a roasting pan, with the duck on top.
      Roast for 1 1/2 to 2 hours, until the skin is golden brown and crispy.
      Remove from the oven and allow to rest on a wire rack until cool enough to handle.
      Carve the duck: cut the breast into 0.75 cm thick (3⁄8 inch) slices, and pull the leg meat into bite-sized pieces. Set aside.

      Soy and ginger vinaigrette
      Whisk together all of the ingredients.

      Duck dressing
      Whisk together all of the ingredients.

      Crispy duck salad
      Heat the canola oil to 175 C (350 F) in a pot large enough that it is not more than half full.
      Fry the sliced duck in batches until crispy, about 1 to 11⁄2 minutes.
      Transfer to a large bowl, add the duck dressing, and toss to coat.
      Peel the carrot, daikon, and beet, and cut into fine julienne strips or ribbons using a spiralizer.
      Mix with the watercress and toss with some of the soy and ginger vinaigrette.
      Divide between 6 serving plates.
      Top with crispy fried duck and garnish with crispy onions and sesame seeds.

      Crispy duck salad by chef David Hawksworth