Name: Roast Duck and Pickles Salad
Cuisine: China
Ingredients: ¼ teaspoon salt; ½ teaspoon sugar; ¼ cup julienned scallions, white portions only; 1 teaspoon light soy sauce; 1 teaspoon sesame oil; 12 cherry tomatoes (for a garnish); 1 teaspoon Shao-Hsing wine or sherry; ¾ cup Roast Duck meat julienned; 1 tablespoon dry-roasted white sesame seeds; 2 tablespoons julienned Ginger Pickle; 1 cup julienned sweet red peppers; ½ cup julienned Pickled Peaches; ½ cup julienned Pickled Pears

Preparation info

Difficulty
Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

Here is another preparation using Cantonese roast duck, in this instance a combination of pickled fruit and ginger, the strong tastes of which complement the taste of the roast duck perfectly.

Ingredients

¾ cup Roast Duck meat julienned
1 tablespoon dry-roasted white sesame seeds

Method

Place all the ingredients except the tomatoes in a large mixing bowl, and mix together well. Cover and refrigerate for 4 hours and serve, cool, on a platter decorated around the edge with 12 halved cherry tomatoes, placed cut side down.