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Asian duck salad
 ring
half a Chinese roast duck home from Chinatown or use leftover roast
duck, and turn it into a light, fresh, crunchy salad with a delicately
sweet dressing. Also good with barbecued chicken.
Serves 4
- 2 carrots, peeled
- 200g mangetout (snow peas)
- 1 sweet red or yellow pepper
- 2 spring onions
- 200g bean sprouts
- Half a Chinese roast duck, or leftover roast duck
- Vinaigrette:
- 1 tbsp mirin ( Japanese rice wine)
- 2 tbsp Japanese rice vinegar
- 1 tbsp fish sauce
- sea salt and freshly ground black pepper
- 1 tsp sugar
- 3 tbsp olive oil
- Cut the carrots into short lengths, then into fine slices, then
into matchsticks. Slice the mange tout lengthwise into matchsticks.
Cut the pepper into matchsticks. Cut the spring onions into matchsticks.
- Pour a jug of boiling water over the carrots, pepper and bean
sprouts, then drain and refresh under cold running water and drain
again.
- Slice or shred the duck meat, discarding the bones.
- Whisk the mirin, vinegar, fish sauce, sugar, salt, pepper and
olive oil together in a bowl, and toss the vegetables and duck
in the dressing.
- Pile onto plates and serve with or without steamed rice.
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