Duck Salad Chinoise

Name: Duck Salad Chinoise
Yield: Serves 6
Cuisine: Thai
Ingredients: 30 ml sesame oil; 40 ml soy sauce; 4-5 duck breasts [preferably Chinese Pekin or Aylesbury], skin scored on the diagonal [don’t penetrate the flesh]; 3 red peppers, washed, seeded and cut into fine julienne; 1 tablespoon white sugar; 20 ml rice vinegar or white-wine vinegar; 20 ml rice vinegar or white-wine vinegar; grapeseed oil or vegetable oil spray, for cooking; grapeseed oil or vegetable oil spray, for cooking; 50 g Japanese pickled ginger [amazu shoga], each slice cut in half; 50 g Japanese pickled ginger [amazu shoga], each slice cut in half; ½ large firm ripe mango, cut into long 3mm-wide matchsticks; 24 lychees, peeled; 2-3 handfuls small watercress sprigs, washed and spin-dried; sea salt; 6 large snow peas [mange-tout], threads removed, cut into fine julienne; 6 large snow peas [mange-tout], threads removed, cut into fine julienne

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

I was lucky to be the executive chef of Pavilion on the Park in the Domain in the late 1970s. I guess the restaurant’s style would be considered ‘international’ in today’s terminology since we drew our repertoire from French, Italian and Thai culinary traditions. The essential difference about Pavilion’s cooking was its reliance on offering the best of the day’s market - cuisine du marché as it is known in France.

Our fruit and vegetable supplier, Andrew, would call me at abo

Ingredients

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