Chinese Duck Salad

by Jeff Smith

Servings: 4 servings

INGREDIENTS

1/2 lb. boneless duck meat, cooked duck meat, julienned
3/4 lb. bean sprouts
1/4 cup chopped fresh coriander

Dressing:
1/4 cup Japanese rice wine vinegar
2 tbsp. light soy sauce
2 tbsp. sesame oil
1/2 tsp. sugar
2 tbsp. sesame seeds, toasted
Freshly ground black pepper, to taste

Base:
Iceberg lettuce, shredded

INSTRUCTIONS

Place the ingredients for the salad in a bowl. Mix the dressing separately and toss with the salad. Serve over shredded iceberg lettuce.

CHEF COMMENTS

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.

Tagged: asian, ducksalad add tags

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