Peking duck salad with bean sprouts, coriander and mint

Peking duck salad with bean sprouts, coriander and mint

By
From
What's for Dinner?
Serves
4
Prep
20 mins
Cooking time
15 mins
Photographer
Gorta Yuuki

If you are lucky enough to live near an Asian roast house you can buy a ready-roasted peking duck, which makes this dish really easy. Discard the skin and bones, slice the duck meat into thin strips and toss into the salad.

Ingredients

Quantity Ingredient
2 duck breasts
salt and freshly ground black pepper
chinese five-spice powder
oil, for cooking
1/2 chinese cabbage, thinly sliced
1 handful bean sprouts
15g vietnamese mint leaves
3 tablespoons chopped coriander leaves
4 spring onions, thinly sliced
1/2 red capsicum, thinly sliced
2 tablespoons crisp fried shallots
2 tablespoons hoisin sauce
2 tablespoons light soy sauce
1 tablespoon honey

Method

  1. Score the duck skins using a small sharp knife then sprinkle all over with the salt, pepper and Chinese five-spice powder.
  2. Heat a large heavy-based frying pan over medium–high heat and add a splash of oil. Cook the duck pieces for 6–7 minutes on each side, or until just cooked. Transfer the duck breasts to a plate, cover with foil and leave to rest in a warm place for 5 minutes.
  3. In a large mixing bowl, combine the Chinese cabbage, bean sprouts, herbs, spring onion, capsicum and fried shallots. Slice the duck fillets thinly and add to the salad.
  4. Whisk together the hoisin, soy sauce and honey. Add enough to the salad to just coat lightly and toss together well.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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