Crispy Duck Salad by Ed Baines

Duck salad by Ed Baines

I’m glad to be able to support them by sharing the recipe for crispy duck salad below by one of my favourite TV Chefs, Ed Baines.

ChariTable Bookings is a philanthropic restaurant booking platform that raises funds for UK registered charities at absolutely no cost ! When making a booking through £1 for EVERY diner will be donated to charity.

The ChariTable Bookings Signature Dish recipe book this recipe features in, helps raise even more funds and awareness for charity. The book retails at £40.00 including a £5 donation to a charity of the recipient’s choice.

365 leading UK chefs  share their main course signature dish recipes in an elegantly designed 754 page hardback book is the perfect gift.

Crispy Duck Salad

serves 4 | preparation time 20 minutes | cooking time 45 minutes


For the Dish

  • 2 duck legs
  • 3 star anise
  • 1/2 head of garlic
  • 1 thumb of ginger, roughly chopped
  • 20g coriander stalks, roughly chopped
  • 1 tsp Chinese five-spice powder
  • lime wedges, to serve

For the Duck Sauce

  • 4 tbsp tomato ketchup
  • 1/2 orange, juiced
  • 1 tbsp each honey, soy sauce and sesame oil
  • For the Soy and Sesame Dressing
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 clove of garlic, peeled and crushed
  • 1 small piece of ginger, grated
  • 1 tbsp sesame oil
  • 3 tbsp vegetable or corn oil

For the Salad

  • 1 packet of egg noodles
  • 4 bunches of watercress, stalks removed
  • 110g white radish, peeled and ribboned
  • 50g bean shoots
  • 1 bunch of spring onions, trimmed
  • 20g coriander leaves
  • 1 tbsp sesame seeds, lightly toasted
  • dry shrimps, optional
  • Asian sprouts or cresses, optional



Cover the duck with the water, add the herbs and spices and simmer gently for 45 minutes. Remove the duck from the stock and set it aside to cool. Skim the fat off the stock and use it as a base to make an Asian soup.

To make the duck sauce, whisk together all the ingredients in a bowl.

To make the soy and sesame dressing, whisk all of the ingredients together.

Remove the duck meat from the bone, then cut into 1cm thick slices. Toss the duck pieces in the sauce and grill for 2 minutes until hot.

To assemble the dish, arrange the watercress on the plates, take a good handful of salad ingredients per portion and a handful of noodles in a mixing bowl and drizzle with dressing. Place over the plated watercress, top with warm duck, sprinkle with sesame seeds, coriander leaves and finish with a wedge of lime.

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