Asian Duck Salad

Name: Asian Duck Salad
Yield: Serves 4
Cuisine: China
Ingredients: ½ Chinese roast duck, or leftover roast duck; ½ Chinese roast duck, or leftover roast duck; 200 g bean sprouts; 2 spring onions, trimmed; 1 tbsp mirin (Japanese sweet rice wine); 1 tbsp mirin (Japanese sweet rice wine); 200 g mangetout (snow peas); 2 carrots, peeled; 1 sweet red or yellow pepper, cored and seeded; 200 g mangetout (snow peas); 3 tbsp olive oil; freshly ground black pepper; 1 tbsp fish sauce; 2 tbsp Japanese rice vinegar; sea salt; 1 tsp sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

Buy half a Chinese roast duck in Chinatown or use leftover roast duck, and turn it into a light, fresh, crunchy salad with a delicate, sweet dressing. Also good with barbecued chicken.

Ingredients

½ Chinese roast duck, or leftover roast duck
2 carrots, peeled
200 g

Asia
China

Method

Slice or shred the duck meat, discarding the bones. Cut the carrots into short lengths, then into matchsticks. Slice the mangetout, sweet pepper and spring onions lengthwise into matchsticks.

Put the carrots, pepper and bean sprouts in a bowl, pour a jug of boiling water over them, then drain and refresh under cold running water. Drain again.

To make the dressing, whisk the miri