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Asian Slaw Salad With Smoked Duck Breast And Ginger Plum Chutney

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Ingredients
For ginger plum chutney
  Red onion 1 Small, diced
  Grated fresh ginger 1⁄8 Teaspoon
  Peanut oil 1 Teaspoon
  Rice wine vinegar 1 Tablespoon
  Diced plums 225 Gram (Fresh Ones, 1 Cup)
  Cayenne 1 Pinch
  Salt 1 Pinch
For slaw salad
  Peanut oil 2 Tablespoon (Divided)
  Sesame oil 1 Dash (A Splash)
  Garlic 2 Clove (10 gm), sliced
  Grated ginger 1 Teaspoon
  Napa cabbage 225 Gram, julienned to make 1 cup
  Carrots 3 , julienned
  Snow peas 113 Gram, julienned to make 1/2 cup
  Jicama 225 Gram, peeled and julienned to make 1 cup
  Shiitake mushrooms 225 Gram, julienned to make 1 cup
  Rice vinegar 1 Tablespoon
  Soy sauce 1 Tablespoon
For duck
  Butter lettuce head 1 , leaves arranged into "cups"
  Smoked duck breast 340 Gram, julienned to make 1 1/2 cups
  Chopped fresh cilantro 2 Tablespoon (For Garnish)
Directions

For the chutney, toss ingredients together and let stand for at least an hour before serving, but preferably overnight.
If you prefer, in a saucepan, briefly saute onion and ginger in peanut oil.
Add remaining ingredients and stir.
When plums are just heated through, remove from heat.
Serve immediately, or cool and store for future use.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Saute
Dish: 
Salad
Ingredient: 
Cabbage
Interest: 
Gourmet, Healthy

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