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Shanghai Duck Salad

Gadget.Cook's picture
For dressing
  Plum sauce 3 Tablespoon
  Sesame oil 1 Tablespoon
  Soy sauce 2 Teaspoon
  Chinese mustard 1 Teaspoon
  Chili oil 1⁄4 Teaspoon
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
  Rice noodles 1 Ounce, broken into half (Stick Type)
  Cantonese roast duck 1⁄2
  Shredded iceberg lettuce 4 Cup (64 tbs), loosely packed
  Bean sprouts 1 Cup (16 tbs)
  Green onions and tops 4
  Shredded chinese sweet mixed pickles/Sweet gherkins 1⁄2 Cup (8 tbs)
  Toasted sesame seeds 1 Tablespoon
  Chopped toasted almonds 1⁄4 Cup (4 tbs)
  Green leaf lettuce 3⁄4 Bunch (75 gm) (Small Bunch)

Combine dressing ingredients in a bowl, whisk until smooth, and set aside.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 375°F.
Add rice stick noodles and cook for about 5 seconds or until they puff and expand.
Turn over and cook other side.
Lift out and drain on paper towels and set aside.
Scrape off and discard fat under duck skin; cut skin into thin strips.
Bone duck and shred meat.
Combine duck meat and skin, shredded lettuce, bean sprouts, green onions, pickles, sesame seeds, and half of the almonds; toss with dressing.
Add noodles and toss gently.
To serve, arrange salad on lettuce leaves.
Sprinkle with remaining almonds.
Serve at once while noodles are crisp.

Recipe Summary

Main Dish

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Shanghai Duck Salad Recipe