Salad of Roast Duck, Sea Scallops and Sichuan Pickled Cucumbers

Name: Salad of Roast Duck, Sea Scallops and Sichuan Pickled Cucumbers
Yield: Serves six
Ingredients: 1 Roast Duck or store-bought, reserve the juices; 8 continental cucumbers; 2 cups Sichuan Pickled Cucumbers; 250 ml peanut oil; 50 g sea salt; 2 large knobs ginger, cut into fine julienne; 10 small dried chillies; 18 large sea scallops; peanut oil; 3 tablespoons hoisin sauce; about 1 cup juices from the cavity of the duck; 6 wing beans, blanched and sliced; 20 rocket leaves; 20 dried black shiitake mushrooms, soaked, rinsed well and sliced; 8 long red chillies, seeded and cut into fine julienne; 120 g yellow rock sugar; 150 ml rice-wine vinegar; 1 tablespoon Sichuan peppercorns, roasted and ground

Preparation info

Serves
six

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

This is one of the Rockpool signature dishes, and my favourite entrée when I dine at the restaurant. It is pure Asian in its preparation, very Western in its presentation, and has a sumptuous taste with an elegance that makes it a very complete dish. The marriage of crispy duck and silky scallops is one made in heaven; the other ingredients are in supporting roles to lend texture to the dish. If you’re buying the duck from a shop, ask them to pack up the juices for you as well. The recipe f

Ingredients

Stew
Main course
Spicy

Ingredients

Method