Hand-torn duck roasted and crisped in a skillet, served over a bright salad of quick-pickled cabbage, carrot, and cilantro. Finished with a glossy hoisin drizzle for sweet-salty balance.
Why You'll Love Asian Crispy Duck Salad
Crisp-edged duck against a sharp, crunchy salad. Hoisin for sweet gloss. Herb lift from cilantro. Light, layered, and clean - a salad that eats like a meal.
Tips and Tricks
- Tear duck by hand for irregular edges that crisp beautifully.
- Drain pickled veg lightly before plating to avoid excess liquid.
- Warm hoisin slightly for easier drizzling.
Variations
- Add thinly sliced fresh chilies for heat.
- Swap hoisin for a miso-soy dressing.
- Use napa cabbage instead of green cabbage for a softer texture.
Substitutions
- Duck → roasted chicken thighs, shredded.
- Hoisin → teriyaki or sweet soy glaze.
- Cilantro → mint or Thai basil.
Best served with
- Cold lager or crisp white wine
- Steamed jasmine rice on the side
- Roasted sesame broccoli
How to Store Leftovers
- Store duck and salad separately. Duck keeps 3 days in the fridge - re-crisp before serving.
- Salad base keeps 2 days refrigerated. Combine just before eating.

Asian Crispy Duck Salad
Hand-torn duck roasted and crisped in a skillet, served over a bright salad of quick-pickled cabbage, carrot, and cilantro. Finished with a glossy hoisin drizzle for sweet-salty balance.




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