Duck And Walnut Salad Recipe - Cooking Index
Duck And Walnut Salad Recipe - Cooking Index
Next time you see crisp, shiny Cantonese roast ducks hanging in the window of a Chinese deli, pick up half a duck and turn it into this easy Western-style salad. Although Cantonese roast duck is sometimes confused with its Northern cousin Peking duck, it is much more highly seasoned and can be served hot or cold without a sauce. The more delicate Peking version is always served hot, with hoisin sauce and Mandarin pancakes or steamed buns.
Type: Poultry| 1/2 cup | 73g / 2.6oz | Walnut halves |
| 1/2 | Chinese roast duck | |
| Dressing | ||
| 1/2 cup | 118ml | Vegetable oil |
| 1/4 cup | 59ml | Vinegar |
| 1 teaspoon | 5ml | Chinese prepared mustard |
| 1 teaspoon | 5ml | Honey |
| Salad | ||
| 1/2 cup | 118ml | Matckstick pieces jicama |
| 1/2 cup | 55g / 1.9oz | Matchstick pieces celery |
| 3 cups | 711ml | Salad greens |
Preheat the oven to 350 degrees. Bring about 2 cups of water to a boil in a medium saucepan. Add the walnuts and cook for 1 minute. Drain the nuts, pat them dry, spread them on a cookie sheet, and toast them in the oven until crisp and brown, 10 to 12 minutes. Let stand until cool.
Cut the duck breast from the carcass in one piece, with the skin attached. Cur it crosswise into very thin slices. Remove the remaining meat from the carcass and cut it into shreds.
Place 1/4 cup of the toasted walnuts in a food processor or blender with the dressing ingredients. Process until well blended.
Set aside a few strips of jicama and celery for garnish. Place the rest, the salad greens, and the shredded duck meat in a large bowl. Add half the dressing, toss to mix well, and transfer to a serving platter. Arrange the duck breast slices on top. Garnish with the remaining walnuts and reserved jicama and celery strips. Serve the remaining dressing on the side.
This recipe yields 2 main dish or 4 side dish servings.
Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)
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