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Roast Duck, Melon and Mango Salad

Jon
Recipe by
| Servings: 4 to 6 servings

Ingredients

Salad

  • ½ Chinese roasted Peking duck
  • 1 tablespoons oil
  • 2 teaspoons sugar
  • 1 ½ teaspoon soy
  • 1 teaspoons oyster sauce
  • 5 ounces honeydew thinly sliced
  • 1 firm pear peeled cored and thinly sliced
  • 1 cucumber peeled and thinly sliced
  • 1 mango peeled and thinly sliced
  • 3 tablespoons coarsely ground peanuts
  • 2 tablespoons toasted sesame seeds
  • Chopped cilantro

Spicy Sauce

  • 2 tablespoons water
  • 1 ½ teaspoon catsup
  • 2 teaspoons sugar
  • 1 teaspoon chili sauce
  • 1 2/ teaspoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon cornstarch
  • 2 teaspoons oil
  • 1 ½ teaspoons Chinese plum sauce

Instructions

  1. For the Spice Sauce combine the water, catsup, sugar, chili sauce, sesame oil, salt and cornstarch. Heat the oil in a wok and add sauce and stir until thickened. Stir in plum sauce and remove from heat. Chill.
  2. For the salad remove flesh from roasted duck and cut into fine strips. Marinate in the mixture of oil, sugar, light soy and oyster sauce.
  3. Arrange fruit and cucumber strips in pattern on a round serving platter, alternating colors.
  4. Place duck in center.
  5. Top salad with peanuts, sesame seeds and cilantro. Chill. Serve with Spicy Sauce.

Comments: Ideal for warm weather, the salad is easy to make and requires little last minute work. If you don’t have duck you can also substitute a home roasted chicken.

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