Roast Duck with Thai Red Curry Sauce

Roast Duck Leg with Arugula Salad & Plum Vinaigrette


Plum Vinaigrette
  • ⅔ Cup Vegetable Oil
  • ⅓ Cup Rice Vinegar
  • 2 Tbsp Plum Sauce
  • 1 Tbsp Hoisin Add to Cart »
  • 1 Tbsp Honey
  • 2 Scallions Minced
  • 1 tsp Ginger Minced
  • 1 tsp Kosher Salt
  • ¼ tsp Chinese Five Spice Powder
  • ½ Cup Goat Cheese Crumbles
  • 4 Bias Cut French Bread Toasted
  • ½ Cup Walnuts Chopped


  1. Combine vinaigrette ingredients in bowl and whisk to incorporate, refrigerate.
  2. Preheat oven to 375°F. Salt and pepper duck legs and place in dark baking pan in oven.
  3. Add thyme and garlic. Cook for 45 mins, drain excess fat, add apples and cook for an additional 15 mins.
  4. Remove and cover, let rest for 10 mins
  5. Assemble by tossing arugula with a Tbsp of vinaigrette, salt & pepper French breads, top with goat cheese.
  6. Place leg over salad, top with apple wedges and walnuts, drizzle with Plum vinaigrette.
Categories: Entreé / Servings: Food for 2 / Difficulty: Professional

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