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.

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