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Home > Recipes > Duck salad

Duck salad
( SERVES 6 )

Grant Allen

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Duck salad

No ratings yet

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

Ingredients

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

Directions

  1. 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 . 
  2. Make a bed of watercress, diced celery, diced cucumber, chopped spring onion and in this case shredded iceberg lettuce. 
  3. Marinate some fresh Asian or button mushrooms in lime juice and sesame oil. Blanch some snowpeas, baby carrots and green beans. 
  4. Arrange the leaves, mushrooms and vegetables across a large platter.
  5. Shred some of the duck off the bone and spread it across the salad base. 
  6. Snip lots of fresh mint and coriander over the duck. 
  7. Serve the rest of the duck pieces on another plate.
  8. 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.
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http://www.bite.co.nz/recipe/5516/Duck-salad/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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