Name: Baked duck and mandarin salad
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1.6 kilogram duck; 60 gram butter, melted; 1/4 teaspoon paprika; 310 gram can mandarin segments; 2 tablespoon rice vinegar; 2 tablespoon oyster sauce; 2 tablespoon sesame oil; 2 green onions, chopped; 1/2 cup (35g) shredded coconut, toasted

Ingredients

1.6 kilogram duck

60 gram butter, melted

1/4 teaspoon paprika

310 gram can mandarin segments

2 tablespoon rice vinegar

2 tablespoon oyster sauce

2 tablespoon sesame oil

2 green onions, chopped

1/2 cup (35g) shredded coconut, toasted

Method

1.Preheat oven to 180°C. Place duck on rack over baking dish, brush all over with combined butter and paprika. Bake duck for about 1 ½ hours or until well browned and tender, frequently brushing with butter mixture. Prick duck skin with fork when beginning to brown. Remove duck from oven; cool. Remove flesh from bones; cut flesh into thin strips.

2.Drain mandarins, reserve syrup. Combine duck, reserved syrup, vinegar, sauce and oil in bowl; cover, refrigerate several hours or overnight.

3.Stir mandarins, onion and toasted coconut through duck mixture.

Can be prepared 2 days ahead. Store, covered, in refrigerator.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%