Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Sichuan peppercorns

  2. 1 tablespoon 15ml Fennel seeds

  3. 1 Star anise

  4. 1/2 teaspoon 2 1/2ml Ground cloves

  5. 2 tablespoons 30ml Kosher salt Vinaigrette

  6. 1/2 cup 118ml Vegetable oil

  7. 1/4 cup 59ml Seasoned rice wine vinegar - plus

  8. 2 tablespoons 30ml Seasoned rice wine vinegar

  9. 1 tablespoon 15ml Soy sauce

  10. 2 tablespoons 30ml Hoisin sauce

  11. 1 Garlic clove - finely minced Salt - to taste Freshly-ground black pepper - to taste Duck Salad

  12. 2 Fresh plump duck breasts

  13. 1 Fresh watercress - cleaned, and Tough stems removed

  14. 1 Fresh arugula - cleaned

  15. 1 cup 160g / 5.6oz Fresh bean sprouts

  16. 1 Roasted red bell pepper - cut thin strips

  17. 1 tablespoon 15ml Sesame seeds - toasted Sesame Flatbread

  18. 1 tablespoon 15ml Dry yeast

  19. 2 cups 474ml Spring water

  20. 4 cups 250g / 8.8oz All-purpose flour - (to 4 1/2)

  21. 3 tablespoons 45ml Sesame oil

  22. 1 teaspoon 5ml Sea salt - (to 2)

  23. 1 tablespoon 15ml Black sesame seeds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Asian Spice Rub: Toast the spices in a dry skillet over medium heat until fragrant (for about 2 to 3 minutes). Using either an electric spice grinder or mortar and pestle, grind the spices to a soft powder-like consistency. For the Vinaigrette: Combine all ingredients into a glass bowl. Slowly whisk again before adding to salad greens. For the Duck Salad: With a sharp knife, score the duck breasts, cutting only through the fat layer. Rub each duck breast with 1/2 teaspoon of the spice rub and let set in the refrigerator for 2 hours. Place duck breast skin-side down in the center of the cooking grate over low heat. Cook for about 10 minutes. (Be careful of flare-ups that might occur as the result of fat dripping into the fire. If this does occur, turn the breasts over.) If you do not have flare-ups, cook for 10 minutes or to desired degree of doneness. Remove duck from the grill and allow to rest until cool (do not refrigerate). When the duck is cool enough to handle, slice duck breasts thinly. Cover and set aside. Pour 1/4 cup of the vinaigrette in the bottom of a large bowl. Toss the duck strips, salad greens, bean sprouts and roasted pepper strips into the bowl and mix well until all ingredients are lightly coated. Place a generous handful of the salad on each grilled flatbread and garnish with toasted sesame seeds. Serve immediately. For the Sesame Flatbread: Proof the yeast in 1/2 cup warm water. Add the remaining ingredients, except for black sesame seeds, and mix with a dough hook for 10 minutes. After 3 minutes of mixing, adjust the consistency if needed to assure a moist satiny dough. When fully kneaded, shape the dough into a ball, and place it into a lightly oiled bowl, covered with plastic wrap, to rise. Room temperature is ideal. Allow the dough to rise until doubled, for about 1 1/2 hours. Punch the dough down, and cut it into 4 pieces. Shape or roll each piece of dough into a 10-inch disk about 1/4-inch thick. Put aside and cover with a damp tea towel while you roll out the remaining disks. Sprinkle with sesame seeds. Grill each flatbread over low heat in the center of the cooking grate. Turn occasionally to avoid overbrowning. Grill until flatbreads are brown, but still soft enough to fold. Top each with the duck salad. This recipe yields 4 servings.


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