Asian-Style Duck Salad at The Big Retreat Festival
This bank holiday weekend, I had the incredible opportunity to host the kitchen stage at the Big Retreat Festival, and it was nothing short of spectacular. Among the many highlights was a particular cooking demonstration that not only showcased culinary skills but also captivated our audience’s taste buds.
Jo and I teamed up to prepare an Asian-Style Duck Salad with Orange, a dish known for its rich flavours and vibrant presentation. The experience was both exhilarating and educational, offering a perfect blend of professional cooking techniques and personal touches that Jo and I love to share.
The Experience What made this demo so special was more than just the food. It was the interaction with the festival-goers, the shared laughs over culinary mishaps, and the collective joy of cooking something beautiful together. This dish was a testament to the power of food in bringing people together, making the Big Retreat Festival a truly enriching experience.
As the day wrapped up and the last of the samples were enjoyed, I felt a profound sense of fulfilment. This demonstration wasn’t just about teaching a recipe—it was about creating memories and inspiring others to explore the joy of cooking.
Thank you to everyone who joined us at the kitchen stage. Your enthusiasm and engagement made every moment worthwhile. Until next year, keep the flavour alive and the culinary adventures coming!
Asian-Style Duck Salad with Orange Recipe
Ingredients
- 2 duck breasts skin on
- Chinese salt and pepper seasoning to taste
- 1 tbsp hoisin sauce
- 2 oranges
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey or sugar
- 1 tsp sesame oil
- 2 cups mixed salad greens like arugula, spinach, or watercress
- 1 small red onion thinly sliced
- 1/2 cucumber sliced into ribbons
- 2 tbsp toasted sesame seeds
Instructions
Prepare the Duck:
- Preheat your oven to 400°F (200°C).
- Score the skin of the duck breasts in a diamond pattern. Season both sides generously with Chinese salt and pepper seasoning.
- Heat a skillet over medium heat. Place the duck breasts skin side down and cook until the fat renders and the skin becomes crisp and golden, about 5-7 minutes.
- Flip the duck over, brush the skin with hoisin sauce, and transfer the skillet to the oven. Roast for 6-8 minutes for medium-rare.
- Remove from the oven, cover with foil, and let rest for 10 minutes before slicing thinly.
Make the Dressing:
- Zest one of the oranges and set the zest aside. Peel both oranges and segment them, catching any juice and putting segments aside.
- In a small bowl, whisk together the caught orange juice, soy sauce, rice vinegar, honey, sesame oil, and orange zest. Adjust the seasoning with additional Chinese salt and pepper seasoning to taste.
Assemble the Salad:
- In a large mixing bowl, toss the salad greens with red onion slices, cucumber ribbons, and orange segments.
- Drizzle with half of the dressing and toss to coat evenly.
- Arrange the salad on plates, top with sliced duck, and sprinkle toasted sesame seeds.