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)
  1. Combine Chinese cabbage, carrots, and scallions in a large bowl.
  2. In a small bowl, whisk toasted sesame oil, lemon plus zest, ginger juice, and a couple of pinches of sea salt.
  3. Toss salad with dressing and marinate 30 minutes.
  4. Cut duck breast into ¼-inch slices and add to the salad.


  • 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
  1. Preheat oven to 300-315°.
  2. 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.
  3. Season the duck with sea salt and freshly ground black pepper.
  4. Place the duck, breast side down, into a roasting pan for one hour.
  5. After the first hour, carefully flip the duck over and roast another hour.
  6. 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.
  7. 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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