Cold Duck Salad with Two Sauces


Preparation info
  • Serves


    as a main course .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Crisp, crunchy, and wonderfully colorful, this salad is simple enough for a solitary lunch or festive enough for a party. It combines a luxury meat with the most humble and inexpensive of vegetables, a yin-yang duality common in Chinese cuisine. Mustard sauce, a Cantonese accompaniment, gives the salad sparkle. Sesame sauce, a northern touch, gives it depth.

  • Traditionally, the rich shredded duck is partnered by fresh bean sprouts and blanched, rather bitter, Ch