recipes
Peking Duck with Asian Salad
serves 20
60 min prep
if you liked this recipe, try...
ingredients
| 1 Chinese cabbage (500g), shredded 6 spring onions, finely sliced on an angle 2 carrots, shredded 1 cup fresh coriander leaves ½ cup shredded fresh mint leaves 3 cooked Peking duck breasts Dressing: 4 x 125g cans Edgell Diced Capsicum, undrained 2 x 50g disc palm sugar 1 cup rice vinegar ½ teaspoon sesame oil Grated rind & juice of 2 limes |
featured products
instructions
step 1
Place cabbage and spring onions in a large bowl or container, place carrot in a separate bowl. Add enough water to cover each one, cover and refrigerate overnight.
step 2
Remove duck from packaging and discard skin. Cut duck into thin matchstick strips. Drain vegetables very well. Add the carrot, herbs and duck to the cabbage and toss well. Spoon into noodle boxes, place a tub of dressing in each one and close boxes. Refrigerate.
step 3
Dressing: Place undrained Edgell Diced Capsicum, palm sugar and rice vinegar in a small saucepan. Bring to the boil then simmer uncovered for 10 minutes. Remove from heat and cool.
step 4
Place in a processor with sesame oil, lime rind and juice. Puree until smooth. Pour 30ml into individual dressing tubs and seal.
recipe tip
- Soaking the vegetables in cold water for 24 hours makes them very crisp. Drain them very well, preferably with a salad spinner.
- Peking duck is available precooked from specialty chicken stores. As an alternative to duck you can use a barbecued chicken, remove the bones and shred the flesh.
- Special vegetable peelers can be purchased that shreds the carrot into long thin strands rather than grating.
- Dressing can be made up to 5 days in advance.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 439kJ (105Cal) | 445kJ (106Cal) |
| Protein | 5.2g | 5.3g |
| Fat - Total | 6.3g | 6.3g |
| - Saturated | 1.8g | 1.8g |
| Carbohydrate | 6.5g | 6.5g |
| - Sugars | 6.2g | 6.3g |
| Dietary Fibre | 1.2g | 1.2g |
| Sodium | 67mg | 68mg |
| Potassium | 222mg | 225mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Peking Duck with Asian Salad
Peking Duck with Asian Salad
ingredients
1 Chinese cabbage (500g), shredded
6 spring onions, finely sliced on an angle
2 carrots, shredded
1 cup fresh coriander leaves
½ cup shredded fresh mint leaves
3 cooked Peking duck breasts
Dressing:
4 x 125g cans Edgell Diced Capsicum, undrained
2 x 50g disc palm sugar
1 cup rice vinegar
½ teaspoon sesame oil
Grated rind & juice of 2 limes
instructions
step 1
Place cabbage and spring onions in a large bowl or container, place carrot in a separate bowl. Add enough water to cover each one, cover and refrigerate overnight.
step 2
Remove duck from packaging and discard skin. Cut duck into thin matchstick strips. Drain vegetables very well. Add the carrot, herbs and duck to the cabbage and toss well. Spoon into noodle boxes, place a tub of dressing in each one and close boxes. Refrigerate.
step 3
Dressing: Place undrained Edgell Diced Capsicum, palm sugar and rice vinegar in a small saucepan. Bring to the boil then simmer uncovered for 10 minutes. Remove from heat and cool.
step 4
Place in a processor with sesame oil, lime rind and juice. Puree until smooth. Pour 30ml into individual dressing tubs and seal.
serves 20 60 min prep recipe tip
- Soaking the vegetables in cold water for 24 hours makes them very crisp. Drain them very well, preferably with a salad spinner.
- Peking duck is available precooked from specialty chicken stores. As an alternative to duck you can use a barbecued chicken, remove the bones and shred the flesh.
- Special vegetable peelers can be purchased that shreds the carrot into long thin strands rather than grating.
- Dressing can be made up to 5 days in advance.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au