Name: Duck and Melon Salad
Cuisine: China
Ingredients: ¾ cup Roast Duck meat julienned; Oranges (for a garnish); ½ teaspoon Shao-Hsing wine or sherry; Pinch of white pepper; ¼ cup julienned scallions, white portions only; ¾ cup julienned cantaloupe; 1½ tablespoons crushed dry-roasted peanuts; 1 teaspoon sesame oil; ¾ teaspoon light soy sauce; ¼ cup julienned celery; ⅓ cup julienned carrot; ¼ cup julienned sweet red peppers; 1¼ teaspoons white vinegar; ½ teaspoon salt; 1 teaspoon sugar

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

This summer preparation using roast duck is a fine example of the creativity of the Cantonese kitchen in Hong Kong. I first tasted a version of the dish in Hong Kong several years ago, and I enjoyed the mix of flavors so much that I was determined to devise my own version. Here it is.

Ingredients

¾ cup Roast Duck meat julienned
1½ tablespoons crushed dry-roasted peanuts<

Method

Place all the ingredients except the oranges in a large mixing bowl. Mix together thoroughly. Cover and refrigerate for 4 hours. Serve, cool, in a dish garnished with half-moon slices of fresh oranges arranged in scallops around edge of serving dish.