Roast Duck and Pickles Salad

Ji Toh Lei 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

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

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.