Roasted Duck & Marinated Chinese Cabbage Salad with Lemon Sesame Dressing
- Sea salt
- Freshly ground black pepper
- 1 head Chinese cabbage, shredded
- 2 carrots, grated or cut into thin matchsticks
- 2 to 3 scallions, minced
- 4 tablespoons toasted sesame oil
- Juice of 1 lemon, plus zest
- 1 tablespoon ginger juice (grate fresh ginger and squeeze out juice)
- 1 duck breast, maple roasted (see Maple Roasted Duck Recipe), or 1 leg duck confit (can purchase at a gourmet market)
- Combine Chinese cabbage, carrots, and scallions in a large bowl.
- In a small bowl, whisk toasted sesame oil, lemon plus zest, ginger juice, and a couple of pinches of sea salt.
- Toss salad with dressing and marinate 30 minutes.
- Cut duck breast into ¼-inch slices and add to the salad.
MAPLE ROASTED DUCK
- 1 naturally raised duck (5-7 pounds)
- ¼ cup maple syrup
- 2 tbsp. shoyu or natural soy sauce
- 2 tbsp. lemon juice and 1 tsp. Zest
- Preheat oven to 300-315°.
- Score the duck skin on both breast side and back of duck, but do not cut into the flesh. Poke the skin with a knife all over to help release the fat while it cooks.
- Season the duck with sea salt and freshly ground black pepper.
- Place the duck, breast side down, into a roasting pan for one hour.
- After the first hour, carefully flip the duck over and roast another hour.
- After the second hour flip the duck back over and roast one hour. Remember to prick the duck with a knife to help release the fat onto the skin.
- On the final hour, flip the duck breast side up, and baste with Maple Dressing, every 15 minutes until brown and crispy. The full amount of time should be about approximately 4 hours. It may seem like a long process, but the results are absolutely delicious!
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