Crispy duck salad recipe from The Ivy Brasserie

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We’re super excited that The Ivy Clifton Brasserie has shared their famous Crispy Duck Salad recipe with us all so we can re-create it at home! Recipe & method below!

This dish incorporates crispy duck with five spice dressing, toasted cashews, watermelon, beansprouts, sesame seeds, coriander and ginger! It’s super vibrant, light and delicious.

Crispy Duck Salad Recipe:

Prep: 15-mins | Cooking: 120-mins | Serving: 4


• 4 duck legs
• 1.5L chicken stock
• Sunflower oil for deep frying
• 2-3 tbsp of cornflour to coat

• 100ml light soy sauce
• 50g fresh ginger, peeled & rougly chopped
• 2 garlic cloves, crushed
• 1/2 small bunch of coriander stalks
• 2 star anise
• 1 tbsp Chinese 5 spice

• 100g unslated cashews
• 20g sesame seeds
• 200g watermelon
• 6 spring onions
• 1/2 bunch of coriander leaves

• 50g fresh ginger, peeled & rougly chopped
• 2 sticks of lemon grass, trimmed
• 6 lime leaves
• 150 ml mirin
• 150ml light soy sauce
• 100ml hoisin sauce
• 150ml maltose
• 80g clear honey
• 2 tbsp cornflour


1. Marinate the duck overnight.

  • Mix all the ingredients (marinade – see above) together and pour them all over the duck legs in a bowl and cover with clingfilm. Marinate at least 2-3 hours or overnight.

2. To cook the duck.

  • Place the duck & marinade into a large saucepan. Cover with chicken stock and bring to the boil, then simmer at a low-medium heat for 1.5 hours or until the meat is tender.
  • Remove the duck from the stock (you can use this stock for soup noodles! Don’t waste it!) and set aside to cool. When cooled, remove the skin, bones, and discard. Shred the meat into large flakes and leave aside.

3. Creating the sauce.

  • Place the ginger, lemongrass and lime leaves into a pestle and mortar and bash it.
  • Pour the mirin, soy and hoison into a saucepan.
  • Squeeze the lemongrass mixture through a sieve into the saucepan. Discard the solids.
  • Add the maltose and honey to the pan and heat until melted. Careful not to let it boil.
  • Mix the cornflour with 2 tbsp of cold water to form a paste and then pour half the paste into the pan. Return to a low heat and bring to a gentle boil, stirring until the sauce thickens.

4. Toasting salad toppings.

  • Toast the cashews in large frying pan over a low heat. After 5 minutes, add the sesame seeds, toss it around for a minute, then set aside.

5. Frying the duck.

  • Pour sunflower oil into a saucepan to a depth of 6cm or deep-fryer at a heat of 180C. Be careful while handling as the oil will be very hot!
  • Coat the duck pieces with cornflour and shake off access.
  • Deep fry the duck pieces in small batches until golden brown. Drain on kitchen towel. Mix all the deep-fried duck with the sauce you made.

6. Final assembly.

  • Cut the watermelon into chunks and quarter the spring onions lengthways, and arrange on a plate.
  • Add the crispy duck and finish with toasted cashews, seeds and coriander leaves.