Chinese Duck Salad Recipe - Cooking Index
Chinese Duck Salad Recipe - Cooking Index
I developed this dish one night because I had a bit of roast duck left over. This salad is so good, however, that it would be worth your time to roast a duck just for this dish.
Cuisine: Chinese| 1/2 lb | 227g / 8oz | Cooked duck meat, boneless - julienne |
| 3/4 lb | 340g / 11oz | Bean sprouts |
| 1/4 cup | 36g / 1.3oz | Chopped fresh coriander |
| Dressing | ||
| 1/4 cup | 59ml | Japanese rice wine vinegar |
| 2 tablespoons | 30ml | Soy sauce - light |
| 2 tablespoons | 30ml | Sesame oil |
| 1/2 teaspoon | 2.5ml | Sugar |
| 2 tablespoons | 30ml | Sesame seeds - toasted |
| Freshly-ground black pepper - to taste | ||
| Base | ||
| Iceberg lettuce - shredded |
Place the ingredients for the salad in a bowl.
Mix the dressing separately and toss with the salad.
Serve over shredded iceberg lettuce.
Source:
The Frugal Gourmet by Jeff Smith
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