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Duck salad
( SERVES 6 )

Herald on Sunday

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This is an easy one-dish way of entertaining six people.

2 handfuls	Watercress, note bed ingredient quantities can be modified to suit what is available
1	Peking duck
2 stalks	Celery
3	Spring onions
½	Cucumber
½	Iceberg lettuce
400 g	Mushrooms
300 g	Snow peas
300 g	Baby carrots
400 g	Green beans
1 handful	Fresh mint
1 handful	Fresh coriander

Buy a cooked Peking Duck from a Chinese supermarket or restaurant, the ones you see hanging in a row behind the glass. Make sure they are dark and glossy. The shop-owner will cut it into pieces for you .
Make a bed of watercress, diced celery, diced cucumber, chopped spring onion and in this case shredded iceberg lettuce.
Marinate some fresh Asian or button mushrooms in lime juice and sesame oil. Blanch some snowpeas, baby carrots and green beans.
Arrange the leaves, mushrooms and vegetables across a large platter.
Shred some of the duck off the bone and spread it across the salad base.
Snip lots of fresh mint and coriander over the duck.
Serve the rest of the duck pieces on another plate.
Thin some Hoisin sauce (available at the same place you buy your duck) with some lemon juice and peanut oil and offer this as a dressing.