The ‘Asian Crispy Duck’ salad, once enjoyed at the Michelin-starred Hakkasan Restaurant in London, triggered me in combining grapefruit and duck.
Whereas the Crispy Duck Salad of the Hakkasan uses honey-varnished Peking duck, this more simplified salad works with pure baked duck and a honey dressing.
Starting from grapefruit in the Inspiration Tool, baked duck appears as a good match. Sharing their fruity aromas, grapefruit and baked duck form a great flavor pairing.
Yuzu highlights the citrus-floral side of grapefruit and honey deepens the honey-green notes.
Sneak peek Foodpairing Inspiration Tool
Ingredients (4 persons)
- 2 duck filets
- 1/2 grapefruit
- 10 g honey
- 5 g rice wine vinegar
- 5 g ginger cordial
- 5 g yuzu
- 15 g olive oil
- 150 g salad mix
- 25 g Sakura® cress
Opposite to traditional ‘Peking Duck’, our filets are prepared unvarnished and pure. Season the duck filets and fry medium rare.
Preferably the less bitter pink grapefruit is used for this salad because its flavor strikes a perfect balance between sweet & sour. Peel the grapefruit à vif, remove the slices and cut into smaller pieces.
The same sweet & sour balance of the grapefruit is reflected in our vinaigrette, while ginger adds a spicy touch. Mix the rice wine, ginger cordial, yuzu and honey.
Sakura® cress with its daikon-like pepper flavour will add crunch and spiciness to your dish. Mix the salad with the sakura® cress and add some vinaigrette according to your taste.
Find the recipe on our Foodpairing Inspire website.