Crispy Roast Duck with Hot & Sour Salad Recipe

Ingredients

2kg whole duck
3 garlic cloves
A thumb of ginger
2 chillies
A large handful of mint
A handful of coriander
4 limes
1 tbsp raw cane sugar
4 tbsp vegan fischy sauce
1 cucumber
A bunch of radishes
1 small cabbage
A bunch of spring onions
2 carrots
100g mixed bean sprouts
60g cashew nuts, toasted

Prep: 20 mins | Cook: 120 mins + resting

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Method

1. Unwrap the duck. Use a skewer or a small, sharp knife to prick the skin of the duck breast, legs and any particularly fatty areas around the sides. Pop the duck on a wire wrack, breast-side-up, set in a large roasting tin and pop to one side to allow to come to room temperature – allow around 30 mins to 1 hr.

2. Warm your oven to 200°C/Fan 180°C/Gas 6. When the oven and duck are ready, rub the skin of the duck with a generous amount of salt and pepper, and slide it into the oven. Roast the duck for 45 mins. When the duck has roasted for 45 mins, carefully turn it over so it's breast-side-down. Slide it into the oven for a further 45 mins.

3. When the duck has roasted for 90 mins, turn it once again so it's breast-side-up and slide it back into the oven for 20 more mins, till the skin is golden and crispy. Remove the duck from the oven and allow to rest for 20 mins.

4. While the duck roasts, make your salad dressing. Peel and grate the garlic cloves and ginger into a bowl. Finely chop the chillies, scooping out the seeds and white pith if you prefer less heat. Finely chop the mint leaves and the coriander leaves and stalks. Add the chopped ingredients to the garlic and ginger. Grate in the zest from the limes and squeeze in the juice. Add 1 tbsp sugar, 4 tbsp vegan fischy sauce and 2 tbsp sunflower oil. Stir well to combine into a dressing and pop to one side.

5. When the duck is resting, make the salad. Trim the ends off the cucumber, then dice it into small chunks. Give the radishes a rinse under a cold tap and thinly slice them. Trim the base off the cabbage and peel away any ragged leaves. Halve the cabbage, slice out any thick bits of core then thinly slice the leaves. Trim the roots and any ragged greens off the spring onions. Thinly slice the spring onions. Peel the carrots and use the peeler to slice thin ribbons of carrot.

6. Transfer the cucumber, radishes, cabbage, spring onions and carrots to a large salad bowl. Add the sprouts and toasted cashews. Toss to mix.

7. Just before you're ready to serve, tip the dressing into the salad and toss together till well combined and evenly coated. Divide the salad between warm plates or bowls. Carve the duck and slice it into bite-sized chunks. Top the salad with the warm roast duck and serve.