Chinese duck and cucumber salad
Ducks are readily available from Chinese barbeque shops.
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- 1 Chinese roast duck
- 2 firm Lebanese cucumbers
- 2 cups of bean sprouts
- 1 cup of peeled broccoli stems
- 3 tbsp of light soy sauce
- 2 tbsp of hot mustard
- 1 tsp of Chinese black vinegar
- 2 tbsp of sesame oil
- 1 tbsp of extra virgin olive oil
- a good handful of coriander leaves
Shred the meat, including the skin, from a Chinese roast duck. Wash and dry 2 firm Lebanese cucumbers; trim off the ends, cut them in half lengthwise and scrape out the seeds. Cut the cucumber into 5-6cm-long slices and mix with 2 cups of bean sprouts and 1 cup of peeled broccoli stems cut the size of matchsticks. Make a dressing by mixing 3 tbsp of light soy sauce, 2 tbsp of hot mustard, a pinch of salt, a pinch of sugar, 1 tsp of Chinese black vinegar, 2 tbsp of sesame oil and 1 tbsp of extra virgin olive oil.
Toss the duck and the vegetables together with the dressing just before serving, then add a good handful of coriander leaves.