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Peking Duck with Asian Salad
SERVES 20
PREPARATION 1 hour
COOKING TIME 10 minutes
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 Capsicum, undrained
2 x 50g disc palm sugar
1 cup rice vinegar
½ teaspoon sesame oil
Grated rind & juice of 2 limes
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 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.
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.
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