Chinatown roast duck and jellyfish

Preparation info

  • Feeds

    six

    • Difficulty

      Easy

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.

Ingredients

Method