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For the finest flavor, it is best to use fresh-cooked duck meat but duck left from a
previous roast is nearly as good as long as it has left the oven no more than two days ago.
(Poultry meat oxidizes particularly fast to develop off-flavors.)
A combination of toasted sesame oil, soy sauce and ginger give this salad the typical
Oriental flavor. You cannot substitute these three ingredients but the vegetables you can as long
as a balance remains in the color and textural themes.
Ingredients
1
1
4
2
2
5
tablespoon toasted sesame oil
pound (450 g) boneless skinless duck meat, pounded thin and cut into narrow strips
ounces (110 g) snow peas, string removed
medium carrots, peeled, julienned
medium celery, julienned
ounces (140 g) daikon (Chinese radish), peeled, julienned
Dressing
6
¼
tablespoons rice vinegar
cup soy sauce
1
tablespoon sugar
2
½
tablespoons fresh ginger, finely minced
teaspoon red chili flakes
Procedure
. Combine ingredients for dressing in a large salad bowl, stir well until sugar is
dissolved and ingredients are combined.
. Stir-fry duck over high heat in sesame oil in a preheated heavy wok or large, heavy
1
2
skillet for 2 minutes, stirring tirelessly. Remove duck and add to salad bowl, moistening with
dressing.
3. Blanch snow peas in salted, boiling water for 30 seconds, drain and quickly chill in
cold water. Drain again. Add to salad bowl with carrots, celery and daikon and stir well. Let
salad marinate for 30 minutes at room temperature. Chill if you don't plan to serve it within 30
minutes.
If you don’t serve the salad for several hours, don't mix the snow peas in. The vinegar in
the dressing destroys the chlorophyll pigment in the snow peas within a few hours and they end
up in a dingy, unappetizing brownish color. Reserve the snow peas and toss them in 15 minutes
before serving to avoid this problem. If you plan to keep extra salad, use a different kind of
vegetable to keep it wholesome looking. Most green vegetables end up with similar fate. You
may use green or red bell peppers or sliced mushrooms instead that remain unaffected by acid.
Serves 4. Keeps for two days if refrigerated but this salad is best fresh. Serve at room
temperature for most flavor.
Those exotic ingredients
Many strange-sounding names float around on lists of salad ingredients in fashionable
recipe books these days. But not many of us are lucky enough to live close to a well-stocked
play © erdosh 19
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