Five spice duck salad rolls, with orange sriracha mayo.
A few weeks ago I was at the grocery store. As I walked through meat section something caught my eye. I did a double take and immediately realized what I was seeing. Duck was on sale! Whole ducks! That never happens. So, I bought one, put it in my freezer and all but forgot about it until a few days ago when I took it out to defrost.
I decided that today was going to be the day for that duck. And so I took it out of the fridge, in wrapped it, dried it with paper towel and rubbed the whole thing with homemade Chinese five spice. I roasted it on 400°f for about 1 hour and 10 minutes. I took it out of the oven, let it rest and then thinly sliced the breasts. .
While the duck was cooking I cut up some radish, carrots, celery, cilantro, and cucumber to serve with the duck.
I also made a sauce for it. Duck and orange go very well together. So does orange and five spice. It was a no brainer. I took 1/4 cup of mayo, added five drops of fish sauce, 1 tbsp soy sauce, 1 tbsp sriracha, 1/2 tsp of sugar, the zest of 1 orange, and juice from 1/2 an orange, and mixed it all up. It was the perfect compliment to the richness of the duck and the complexity of the five spice.
I served all of this with Bibb lettuce to use as wraps. It was really delicious and a nice light, surprisingly summer meal. 100% I will be making this again. Plus there is still a bunch of meat left on the duck to use for something else.
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