Irene Kuo

Duck Salad

涼拌鴨絲

Preparation info
  • It may be served as a light dinner for

    2

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

This sharp salad is full of flavor and crunch.

Ingredients

  • Half of a simmered and boned duck, shredded
  • 2 cups shredded celery
  • 2 cups

Method

Cut the duck into coarse shreds about ¼ inch wide and 1½ inches long with the skin on. Set aside.

Scrape the celery stalks and then cut all into shreds 1½ <