Chinese Roast Duck Salad

  • Prep Time: 10 minutes
  • Cooking Time: 5 minutes
  • Servings: 4–6
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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.

Ingredients

  • 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

 

Dressing

  • 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

Instructions

  1. Combine the dressing ingredients.
  2. Place some mixed green leaves and snow pea shoots into a deep bowl.
  3. Add the avocado, green onions, papaya, pistachio nuts and finally the duck.
  4. Drizzle the dressing over the salad and serve immediately.

Notes

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

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