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Asian Duck Salad

This delicious recipe is from the Helm Bar and Bistro in Darling Harbour, Sydney.


  • Master Stock:

  • Salad:


  • 1.

    Put all the ingredients for the master stock in a roasting dish and submerge the 4 duck legs in the stock. Cover with foil and place in a preheated oven at 110 degrees Celsius. Roast for 3 ½ - 4 hours or until duck is tender.

  • 2.

    Once the duck is cooked let it sit in the remaining stock and cool.

  • 3.

    Once cooled, remove the duck meat from the bone and shred and keep aside.

  • Salad::

  • 1.

    Toss all the ingredients in a bowl, add the duck meat, mix and serve individually or on a large sharing plate.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Asian Duck Salad.


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