Crispy Duck, Cucumber & Hoisin - A Food Evolution

Words by Paul Welburn

Dinner party dishes that are simultaneously nostalgic and delicious from the kitchen of Paul Welburn.

Extracted from Evolve by Paul Welburn (August 2025, HBK, £45). Available to order from A Way With Media

Crispy Duck, Cucumber & Hoisin

Back in my hometown, I had my first experience of eating Chinese food. It was not as popular then as it is now. The new flavours introduced to me then were alien in terms of the combinations. However, I was a quick learner and like most chefs now realised that using ingredients and techniques from around the world would give me the canvas to elevate dishes or take them in a new direction. I remember my first meal at the Kam Sang, on Scarborough’s North Marine Road. I was with my sister and it opened my mind. The excitement I got from that experience might not have been as profound as when you travel to a new country – but we all have to start somewhere. It’s the same with other Asian food, whether that’s Vietnamese, Thai or Japanese. Visiting those restaurants opened the door to a cuisine that I fell in love with, even back then. When I moved to London as a chef, it opened even more flavour and dining experiences with the ‘chef tradition’ of late-night trips to Chinatown. The aromatic duck was the first dish I tried way back in Scarborough and I struggle not to order it every time I eat in Chinese restaurants. To get a snack that maintains the flavours but in a small intense and aromatic bite just had to be done. This has evolved many times but I still think the original ticks the box.

SERVES 20

Ingredients:

Duck Leg Salt Cure:

6 duck legs

30g Maldon sea salt

Zest of 1 orange

2 star anise 

1 tbsp Chinese 5 Spice 

15g Szechuan peppercorns 

Duck Croquettes: 

6 x salt-cured duck legs

1 tsp Chinese 5 Spice

3 large banana shallots, peeled and roughly chopped 

1 tsp powdered garlic

1 tsp ground ginger 

2 tsp Szechuan peppercorns 

10g chives, chopped 

Salt to taste – but be careful as the ducks have been salted and the glaze will add the seasoning 

5 eggs, beaten 

150g plain flour 

300g panko breadcrumbs 

Vegetable oil, for deep-frying in a pre-heated fryer set at 180°C   

Cucumber & Spring Onion Salad:

1 cucumber 

2 spring onions 

Sea salt to season 

1 tsp rice wine vinegar

To Serve:

Watercress shoots 

Hoisin sauce (see basics)

Method

Duck Leg Salt Cure: 

In a food processor, add all the ingredients and pulse the speed to make a coarse rub. On a deep baking tray, place the duck legs and rub in the salt cure. Cover with cling film and leave in the fridge for 3-4 hours. Remove from the fridge, wash the legs under cold water thoroughly and pay dry with a paper towel. Set aside. 

Duck Croquettes:

Preheat the steam oven or a water bath to 85°C. 

In a food processor, place the five spice, shallots, powdered garlic, ginger and Szechuan peppercorns and blend into a paste. With a spatula, remove the paste and add to a vacuum bag with the duck legs and seal. Place into the oven or water bath for 10-12 hours or until tender and soft. Remove from the oven and strain the stock into a saucepan. 

Reduce the stock by ¾. Allow the duck legs to cool slightly. Pick all the meat from the legs, being careful to remove all the skin, cartilage and bone, and place into a mixing bowl. Pour in the reduced stock and add the chopped chives. With a spoon, incorporate all the ingredients. Place the duck mixture into a medium-sized vacuum pack bag and seal fully. Once sealed, press the mixture within the bag to flatten evenly to a 2cm depth. 

Place the flat bag of duck mixture onto a tray in the fridge for several hours and allow it to cool fully and firm up. Once the mixture is firm and set, remove from the fridge then remove from the vacuum bag. Carefully cut the chilled duck meat into 2cm cubes. Place these onto a tray and pop into the freezer for 20-30 minutes to firm up and make crumbing them easier. Meanwhile, prepare 3 mixing bowls of flour, beaten egg and panko breadcrumbs. Remove the duck portions from the freezer. Dip each in flour, beaten egg and panko breadcrumbs and store in an airtight container until required.                               

Cucumber & Spring Onion Salad:

Peel and remove the seeds from the cucumber. Cut into 3mm dice. Season with salt and allow to sit to soften slightly and draw a little of the water out. Meanwhile, cut the spring onions into 3 and then shred the spring onion lengthways into thin strips. Dress both with the rice wine vinegar and keep in the fridge until required. 

To Serve:                           

Deep fry the croquette for 3-4 minutes until they are golden brown. Remove and drain on kitchen paper. Place a spoon of the hoisin sauce on the serving plate and place the duck croquette on top. Dress with the spring onion and cucumber salad on top. Garnish with watercress and serve.

Paul Welburn will be opening an exciting new restaurant venture in Cornwall this autumn. Follow @paulwelburn for updates.