hoisin crispy duck salad

hoisin crispy duck salad

2 duck legs
1/2 tin brown lentils
2 tbsp hoisin sauce
a bag of salad leaves
10 cm cucumber, julienned
5cm courgette, julienned
2 spring onions, julienned
1/2 avocado, sliced

For the dressing, combine:
2 tbsp hoisin
2 tbsp olive oil
1 tbsp balsamic vinegar
a little water

toasted crispy noodles and sesame seeds to garnish


  1. Pat dry the duck legs, season well and roast at 200C until cooked through and the skin is quite crispy
  2. Braise half a tin of brown lentils with 2 tsbp of hoisin sauce for a few minutes until warmed through. Season well
  3. Assemble the salad – top a bed of salad leaves with slivers of cucumber, spring onion, courgette and avocado
  4. Shred the duck and add it to the salad
  5. Drizzle with with the hoisin dressing and scatter over the toasted crispy noodles and sesame seeds