|Duck Salad at Hakkasan|
The gold standard of duck salad as far as we are concerned, this signature Hakkasan dish is made with crispy and tenders strips of duck poached in Chinese spice stock and lightly fried in rice flour batters. It is then mixed with pomello (an Asian citrus fruit), pine nuts, pink grapefruit and shallots and tossed with a light plum dressing.
The duck and watermelon salad at Pan-Asian E&O in Notting Hill is served slightly warm. Slow cooked pieces of duck are mixed with refreshing chunks of watermelon and topped with cashew nuts and coriander. It's an usual combination of ingredients that work well to counterbalance each other.
Colourful and crispy, the duck salad at Alan Yau's Yauatcha is a slightly more simple version of this modern Asian dish. Large chunks of fried duck are placed on bed of salad leaves, drizzled with plum sauces, lightly sprinkled with pomegranate and garnished with with pomello. Simple but equally delicious.