Duck and Melon Salad

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

Mut Gua Op Sah Lud

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<

Asia
China
Guangdong Province
Cantonese
Main course
Summer

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.