Ingredients
Candied cashews
Hoisin and citrus dressing
Method
1.For candied cashews, preheat oven to 180°C. Place ingredients in a bowl and toss to coat. Spread cashews on a lined oven tray and bake until golden (10 minutes). Cool.
2.Meanwhile, for dressing, combine ingredients and 2 tbsp water in a small saucepan and simmer over low heat until slightly reduced (5 minutes); set aside and keep warm.
3.Combine cornflour and five-spice powder in a shallow bowl. Coat duck in egg, then lightly dust with flour mixture. Fill a large wok one-third full with vegetable oil and heat over high heat to 180˚C. In batches, fry until crisp (about 3-4 minutes each side). Remove with a slotted spoon and drain on paper towel; shred using 2 forks into small pieces. Season to taste; set aside and cool slightly.
4.Meanwhile, place daikon in a bowl of iced water for 10 minutes or until crisp and slightly less bitter; drain.
5.Preheat a lightly greased barbecue or char-grill pan to high. Brush spring onions with vegetable oil and barbecue, turning occasionally, until charred (5 minutes); halve widthways.
6.To serve, place daikon, cucumber, micro herbs, cherries and duck in a large bowl, season to taste and toss gently to combine. Place spring onions on a serving platter, top with duck mixture, red chilli and spoon over warmed dressing and scatter with candied cashews.
Note: Confit duck legs are available from select supermarkets, specialty food shops and butchers. Mixed Asian micro herbs are available from select supermarkets, specialty grocers and food shops.
Notes
