Duck Salad Recipe

Name: Duck Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Long Island duckling, 4 1/2 to 5 pounds; 1 8-ounce package Japanese buckwheat noodles (soba); ⅓ cup peanut oil; Salt and freshly ground black pepper; 1 large sweet yellow pepper; 4 scallions, chopped; 1 cucumber, peeled, seeded and cut into julliene slivers; 2 tablespoons minced fresh coriander; 2 tablespoons Oriental sesame oil; Juice of 2 lemons; 1 tablespoon light soy sauce; 2 bunches watercress

Servings: persons

1 Long Island duckling, 4 1/2 to 5 pounds
1 8-ounce package Japanese buckwheat noodles (soba)
⅓ cup peanut oil
Salt and freshly ground black pepper
1 large sweet yellow pepper
4 scallions, chopped
1 cucumber, peeled, seeded and cut into julliene slivers
2 tablespoons minced fresh coriander
2 tablespoons Oriental sesame oil
Juice of 2 lemons
1 tablespoon light soy sauce
2 bunches watercress

1
Roast the duck according to the directions in the recipe for Basic Roast Duck, through Step 5.
2
Remove the duck from the oven and allow to cool.
3
Boil the noodles until just done, about five minutes.
4
Drain, rinse in cold water and allow to drain again.
5
When thoroughly drained, toss the noodles with two tablespoons of the peanut oil and season lightly with salt and pepper.
6
Roast the pepper by turning it over a gas flame or placing it under a broiler until the skin has blackened.
7
Place the pepper in a plastic or paper bag for about 10 minutes to steam off the charred skin.
8
Remove the skin, seed the pepper and cut it in slivers.
9
Toss the noodles with the pepper, scallions, cucumber and coriander.
10
Remove the duck skin from the duck and reserve.
11
Pull the meat of the duck off the bones.
12
Dice the duck skin and fry the pieces in a skillet until crisp.
13
Allow to drain on absorbent paper.
14
Combine the remaining peanut oil, the sesame oil, lemon juice and soy sauce.
15
Beat until well-blended.
16
Arrange the watercress on each of six plates.
17
Toss the noodles with about half the sauce and arrange atop the watercress on each plate.
18
Arrange the duck pieces on the noodles and sprinkle with the rest of the sauce.
19
Scatter the bits of fried duck skin on top and serve.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Long Island duckling, 4 1/2 to 5 pounds, 1 8-ounce package Japanese buckwheat noodles (soba), ⅓ cup peanut oil, Salt and freshly ground black pepper, and more.

Yes, Duck Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Duck Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions