Smoked BBQ Chinese Duck Leg Salad is rich, smoky and full of texture. Duck legs are slow-smoked until tender, shredded and tossed through a fresh salad with bold Chinese spice flavour.
Dressing
Ingredients
2 tbsp Street BBQ Chinese seasoning
50ml rice vinegar
1 tbsp soy sauce
90ml extra virgin olive oil
½ tbsp sesame oil
Juice of ½ lemon
2 tbsp water
Method
Add all ingredients to a jar. Shake well to combine. Shake again before serving.
Slow cooked BBQ Duck Legs
Ingredients
4 "Luv-a-Duck" duck legs
Street BBQ Chinese seasoning
1 bunch watercress, washed
¼ cup sliced pickled cucumbers (or fresh)
5 spring onions, finely sliced
2 tbsp toasted, crushed peanuts
Method
Fire up your desired BBQ and get the temperature to around 120c, if not using a smoker make sure you have an offset plate in place over the direct heat of your BBQ.
Liberally coat the duck legs with Chinese seasoning on both sides and let sit for a good 5 minutes, then place on the grill. Add some smoking chips to the flame and cook for 2 hours.
After 2 hours wrap the duck legs in foil with a ½ cup water and cook for a further 1 hour
Once cooked, shred the duck leg meat into a bowl, apply a little more seasoning.
Mix with remaining salad ingredients reserving a little of the cucumbers, spring onion & peanuts to garnish the top.
Mix with all other ingredients reserving a little of the cucumbers, spring onion & peanuts to garnish the top.
