Chinatown roast duck and jellyfish

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Don’t be scared by the fact that dried jellyfish looks an awful lot like a plastic shower curtain as you unwrap it from its packet. Once soaked, the salted and sun-dried skin comes up like chamois, with a slight crunch and subtle sea flavour that combines happily with rich and succulent roast duck from Chinatown. Serve at room temperature as a summer salad.


  • 500 g (1 lb) dried jellyfish, from Asian foodstores
  • 1 cucumber, peeled
  • 2 carrots, peeled
  • 4 sticks celery
  • 1 Chinese roasted duck or chicken
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 1 tsp sugar


Soak the jellyfish in a large pot of water for 24 hours, changing the water 3 times. Trim each piece neatly, and roll tightly, like a sponge roll. Cut across roll into thin strips 1 cm (½ in) wide. Cover strips with warm water and soak for 20 minutes, then drain and cool. Pat dry with paper towel.

Cut cucumber lengthwise, and scoop out seeds. Cut carrots, cucumber and celery into very thin matchsticks.

Remove all flesh and skin from duck, discarding bones and excess fat, and cut into very fine slivers. Combine with jellyfish and vegetables. Mix sesame oil, soy sauce, vinegar and sugar in a bowl, and gently toss through salad.