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

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