Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Duck Salad with the Flavors of Asia

Poultry

Duck Salad with the Flavors of Asia
Ingredients:
1 pound roast Peking or any cooked duck, remaining fat removed and discarded
2 heads chicory, washed well, ends trimmed and discarded
2 mangoes, peeled and sliced
1 Tablespoon finely minced garlic
1 Tablespoon finely minced shallot, squeezed dry in a paper towel
2 Tablespoons scallions, finely minced
1/8 teaspoon freshly ground black pepper
2 teaspoons sesame oil
2 teaspoons spicy soy sauce
1 teaspoon thin soy sauce
2 Tablespoons finely minced chives
Preparation:
1. By hand, tear the duck meat into thin slivers and set aside. Likewise by hand, tear the chicory into small pieces, and set it aside separately.
2. In a small bowl with a spout, mix the minced garlic, shallot, and scallions, add the black pepper, sesame oil, both soy sauces, and the chives.
3. On individual plates or as a large salad, put the chicory leaves on the bottom, the duck on this, and pour the sauce over it all. Garnish with the mango slices, and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720