I N F O If you don’t have the opportunity to buy your roast duck at the Chinese restaurant, you can easily make something similar at home. Just stir sweet soy sauce (kecap manis) with a tiny bit of soy sauce, maltose and a pinch of five-spice powder and rub it on the cleaned duck. I also like to put a tiny bit of ginger, orange zest and a pandanus leaf in the duck before roasting. Roast in the oven at a moderate temperature (190 °C ) for about half an hour, the glaze should not burn before the duck is cooked. Collect any gravy that has escaped, it gives the dressing a wonderfully rich substance.
You will need about 1/4 duck for this recipe.
T H E R E I T I N g First cook the dressing, it should taste salty, sweet and a tiny bit sour.
Mix all other ingredients except the sesame seeds. Arrange leaf salad, sprinkle with sesame seeds and bring to table.
Tip: Stock up on a variety of high-quality spices – it pays off!
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