Roast Duck Salad
Roast Duck Salad
Dig into this quick and easy Chinese duck recipe by Martin Yan from True Passion.
  • Difficulty Level Easy
  • Technique Roasting
  • Preparation Time 15 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 4 cups Mixed salad greens,
  • ½ cup Cilantro leaves
  • 1 Green onion, cut into 1-½ inch slivers
  • 1 Carrot, julienned
  • Dressing
  • ¼ cup of Salad / Olive oil
  • ½ tablespoon Palm vinegar
  • ½ tablespoon Honey
  • 2 teaspoons Soy sauce
  • 1 tablespoon chopped Cilantro
  • 2 teaspoons chopped Mint
  • 1 teaspoon Sesame oil
  • ½ of a Chinese Roast duck, boned and shredded
  • 1 Asian Pear, cored and cut into thin wedges
  • ½ cup glazed Walnuts
  1. Combine the salad greens, cilantro, green onion, and carrot in a salad bowl and toss well. Cover and refrigerate. In a small bowl, combine the dressing ingredients; whisk until smooth
  2. Cut the duck breast from the carcass in one piece, with the skin attached. Remove the skin and discard the fat. Cut the breast and skin crosswise into very thin slices. Remove the remaining meat from the carcass and tear it into shreds
  3. Set aside a few slices of the duck breast for garnish. Place the rest of the duck meat in the salad; toss to combine. Add half the dressing; toss to coat. Arrange the sliced duck breast and pear over the salad. Garnish with the glazed walnuts. Serve the remaining dressing on the side

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