Again, I’m going to bore you all with a salad. But I’m feeling in need of a bit of zingy and freshness so there!
I’ve tried this with the kind of crispy duck you can get in the supermarket that has been prepared for you and you roast it for about an hour and it’s flaky and crispy and the fat is a whole other kind of heaven. I know people get very concerned about eating the fat on meat but you have to eat the fat on a crispy duck for one thing it’s crispy and for another it’s the law. If I’ve perhaps got that wrong and it’s not the law, it should be.
I also tried to do it with a roasted duck breast but it was just too firm and not nearly moreish enough so I’ve finalised that crispy duck from the supermarket’s ‘hey we do chinese too’ section is best! You could, of course, be super authentic and use a chinese takeaway’s crispy duck but that might involve more effort for you or you may live in the sticks and have to travel several days by fast coach to get such a thing so if all else fails, just use what you can!
The basis of the salad is that the duck is soft and tasty so you need the crunch from the beansprouts and the kick from the rocket and then the sweetness from the dressing and so I give to you my not very special but pretty delicious duck salad.
Crunchy Oriental Duck Salad
- the equivalent of 2 duck breasts’ worth of meat
- 2 large handfuls of beansprouts
- 2 large handfuls of rocket
- sesame seeds to dress
- for the dressing: 2tsp of sesame oil, 2 tsp of rice vinegar, 1tsp of sweet chilli sauce and 3tsp of hoi sin/plum sauce. (either hs or plum!)
- Roast the duck and fork into good sized chunks.
- Heap large amounts of rocket and beansprouts onto a nice plate.
- Heap large amounts of duck on top.
- Drizzle with dressing and sprinkle with sesame seeds.
My photo is one of my less successful attempts but you get the idea!