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.

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

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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.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 39 minutes mins

Cure 18 hours hrs

Total Time 20 hours hrs 9 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: Asian-Fusion

Calories: 125

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 duck leg quarters bone-in skin-on
• ¼ cup kosher salt
• ¼ cup fresh parsley leaves
• 1 ½ teaspoon black pepper
• ½ cup shredded cabbage
• ½ carrot julienned
• ¼ cup rice vinegar
• ¼ cup water
• ½ tablespoon sugar
• ½ teaspoon kosher salt
• 2 tablespoon cilantro leaves
• 1 tablespoon scallions thinly sliced
• 2 tablespoon hoisin sauce

Equipment

• Chefs knife
• Cast iron skillet
• Oven
• Mixing Bowls

Method

 

Make the Green Salt

1. Blend kosher salt, parsley, and black pepper until fine and evenly green.

Cure the Duck

1. Rub duck legs with green salt and place on a tray.
2. Cover and refrigerate for 12-24 hours.

Roast and Crisp the Duck

1. Preheat oven to 350°F.
2. Rinse cure from duck and pat very dry.
3. Roast on a sheet tray, uncovered, for 1 hour 20 minutes until tender.
4. Let rest 10 minutes, then tear meat by hand into rough shreds.
5. Crisp shreds in a hot cast iron skillet, 3-4 minutes, until edges are golden.

Make the Pickled Salad Base

1. In a bowl, whisk rice vinegar, water, sugar, and salt until dissolved.
2. Add cabbage and carrot, pressing down so vegetables are submerged. Let sit 15 minutes.
3. Drain lightly, then toss with cilantro leaves and scallions.

To Plate

1. Mound pickled salad base on plates.
2. Top with crisped duck shreds.
3. Drizzle with hoisin sauce.
4. Serve immediately.

Nutrition

Calories: 125kcalCarbohydrates: 24gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 33498mgPotassium: 248mgFiber: 2gSugar: 16gVitamin A: 6475IUVitamin C: 23mgCalcium: 72mgIron: 2mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat the duck in a hot skillet to re-crisp; keep the pickled salad separate until ready to serve.

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