Chinese Roast Duck Salad
Chinese Roast Duck Salad is a great use of now easily available roast duck, which is one of my all-time favourites. Put it on rice crackers for a canapé, curry it or just eat it plain. Here it is in a salad.
I prefer to buy the duck whole or in halves and bone it myself before chopping. If you don’t mind the bones, the vendor will chop it for you. It is most delicious warm so use it immediately or place the chopped duck, skin side down, in a fry pan over a gentle to medium heat. This warms the duck and renders some of the fat so that it doesn’t go on your hips!
Preparation time: 10 minutes
Cooking time: 5 minutes
2 cups mixed green leaves
1 punnet snow pea (mangetout) shoots
1 avocado, sliced ½ bunch green onions (shallots), chopped
½ red papaya or paw paw
½ cup (4 fl oz) shelled pistachio nuts
1 Chinese roast duck, warm
1 teaspoon sesame oil
50 ml olive oil (preferably flavoured with garlic)
½ teaspoon grated ginger
1 teaspoon Thai sweet chilli sauce (kecap manis)
salt and pepper
- Combine the dressing ingredients.
- Place some mixed green leaves and snow pea shoots into a deep bowl.
- Add the avocado, green onions, papaya, pistachio nuts and finally the duck.
- Drizzle the dressing over the salad and serve immediately.
Wine: Pinot noir is a natural match with duck, but as this is a salad a pinot gris can work well too.
Recipe from Lyndey Milan. the Best Collection.
Related Recipe Roasted Duck in Red Curry