Peking duck salad

Cooking Salads Peking duck salad

Crispy, crunchy, sweet and juicy – this stunning salad has flavour and flair.

Lables: Low carb Lower gi Lactose free
  1. Heat the oil in a large frying pan over medium-high heat. Cook the wrappers, in 3 batches, turning once, for 30-60 seconds or until crisp. Transfer to a tray lined with paper towel.
  2. Combine the hoisin sauce, vinegar, extra oil and sesame seeds in a jug.
  3. Thinly slice the duck. Combine the watercress, bean sprouts, cucumber and onion in a bowl. Add the duck and half the hoisin sauce mixture. Toss to combine.
  4. Layer the duck mixture and wrappers on plates. Drizzle over the remaining hoisin sauce mixture. Sprinkle with the peanut.

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250ml peanut oil
12 gow gee wrappers
160ml Hoi Sin Sauce
2 1/2 tbsp rice wine vinegar
2 tbsp peanut oil, extra
1 tbsp sesame seeds, toasted
440g pkt Luv-a-Duck Peking Duck Breast , warmed following packet directions
1 bunch watercress, sprigs picked
260g bean sprouts
2 Lebanese cucumbers, halved lengthways, thinly sliced
4 spring onions , diagonally thinly sliced
55g roasted unsalted peanuts, coarsely chopped

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Salads
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