Many-Flavor Duck Salad Recipe

Name: Many-Flavor Duck Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 five-to-six pound ducks, red-cooked (see recipe); 1/2 cup pine nuts; 1/2 teaspoon plus three-quarter cup corn, peanut or vegetable oil; 3 sweet red or green peppers, cored, seeded and cut into one-inch-wide shreds; ½ cups Shandong (white-ribbed Chinese cabbage); 1 1/2 cups minced scallions, green and white parts combined; 1 1/2 tablespoons minced fresh ginger; 1 tablespoon ground roasted Sichuan peppercorns; Freshly ground pepper to taste; 3 fresh hot chili peppers, seeded and finely chopped; 9 tablespoons dark soy sauce; 4 1/2 tablespoons hoisin sauce; 3 tablespoons honey; 2 tablespoons finely minced garlic; 2 teaspoons bottled chili paste with garlic

Servings: persons

3 five-to-six pound ducks, red-cooked (see recipe)
1/2 cup pine nuts
1/2 teaspoon plus three-quarter cup corn, peanut or vegetable oil
3 sweet red or green peppers, cored, seeded and cut into one-inch-wide shreds
½ cups Shandong (white-ribbed Chinese cabbage)
1 1/2 cups minced scallions, green and white parts combined
1 1/2 tablespoons minced fresh ginger
1 tablespoon ground roasted Sichuan peppercorns
Freshly ground pepper to taste
3 fresh hot chili peppers, seeded and finely chopped
9 tablespoons dark soy sauce
4 1/2 tablespoons hoisin sauce
3 tablespoons honey
2 tablespoons finely minced garlic
2 teaspoons bottled chili paste with garlic

1
Cook the ducks one at a time in the sauce.
2
Remove and let cool.
3
Cut the ducks into quarters and pull the bones from the meat.
4
Cut away and discard the skin and any fat.
5
At this point, the ducks may be prepared a day or longer in advance.
6
If it is not to be used immediately, wrap the pieces in foil or plastic wrap and refrigerate or freeze.
7
Cut the meat when it is at room temperature or defrosted or pull it into one-inch-wide shreds.
8
Meanwhile, preheat the oven to 325 degrees.
9
Put the pine nuts in an ovenproof skillet and toss them in one-half teaspoon of the corn oil.
10
Place in the oven and bake 10 to 15 minutes or until golden brown.
11
Cool.
12
Put the nuts in a large mixing bowl and add the duck, shredded green peppers and cabbage.
13
Put the remaining three-quarter cup of corn oil in a saucepan and add the chopped scallions, ginger, peppercorns, pepper and chili peppers.
14
Combine the dark soy sauce, hoisin sauce, honey, garlic and chili paste with garlic in a small bowl.
15
Bring the corn-oil mixture to the simmer and let cook one minute, no longer.
16
Add the soy-sauce mixture and stir.
17
Remove from the heat.
18
Pour this simmering liquid over the salad.
19
Toss, blending well, and serve immediately.

327

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 15 ingredients. The key ingredients include: 3 five-to-six pound ducks, red-cooked (see recipe), 1/2 cup pine nuts, 1/2 teaspoon plus three-quarter cup corn, peanut or vegetable oil, 3 sweet red or green peppers, cored, seeded and cut into one-inch-wide shreds, and more.

Yes, Many-Flavor 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!

Many-Flavor Duck Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions