Hot chinese duck and onion salad
This elegant salad is almost a cross
between a salad and a stir-fry and I can heartily recommend it!
Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 2
Coarse sea salt
2 duckling breast fillets
8 to 10 spring onions, trimmed
2.5 cm (1 in) piece fresh root ginger,
peeled and shredded
1 garlic clove, finely chopped
2 fresh red chilies, finely shredded
72 Chinese cabbage (pak Choi), shredded
2 small heads Chinese leaves, trimmed and
shredded
1 Tbsp sesame seeds
4 Tbsp dark soy sauce
2 Tbsp dry sherry
Preheat the oven to 220C/425F/Gas Mark 7.
Rub a little sea salt into the fat of the duck then roast the breast
fillets in the hot oven for 25 to 30 minutes, depending on how pink you
like the meat.
Cut deeply lengthways into both ends of 4
to 6 spring onions. Place in a bowl of cold water to curl.
Roughly chop the remaining spring onions.
Prepare all the remaining vegetables.
Heat a wok, add the sesame seeds and
dry-fry for a few seconds until toasted.
Reserve until required.
Allow the duck to stand for 5 minutes or
so, spooning off 2 tablespoons of the fat into the hot wok.
Quickly stir-fry the ginger and garlic
for a few seconds until fragrant, then add the chopped spring onions
and cook for a further 1 minute. Stir in the chilies, cabbage and
Chinese leaves and stir-fry for a further 2 to 3 minutes. Add the
sesame seeds and a good pinch of salt, toss well then scoop out with a
slotted spoon and pile on to two warmed plates.
Add the soy sauce to the wok with the
sherry and bring to the boil. Meanwhile, quickly shred the duck meat
and scatter it over the vegetables. Pour the dressing over the salad,
then garnish with the onion curls. Serve immediately.
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