Chinese shredded duck salad

Another Luke Mangan recipe I tried and tweaked to make my own was Mangan's shredded duck salad.

This recipe can get a little expensive, you need to buy a whole BBQ duck from your local china town, the same shop where you buy Chinese BBQ pork, succulent tastiness which no one can resist.
To start the salad you need to remove all the meat and skin from the duck carcass and chop into small pieces.

Now, the recipe calls for fried wonton skins and fried noodles, However I decided to make a healthier version of the salad since the duck is fatty enough without deep fried noodles, so i thinly slice snowpeas instead for the crunch factor.



So, to make the salad, put a big bunch of baby spinach in a large salad bowl, add 12-18 mandarin segments (I also added the segements from a ruby grapefruit for another dimension of freshness to the salad), a bunch of enoki mushrooms and 3-4 thinly sliced shallots and in my case the finly julienned snowpeas.
Add the shredded duck and dress.


The dressing for this salad is so easy to make; 3 tbsp of red wine vinegar, 1 tbsp of soy sauce and 1 of sesame oil, about the same amount of hoisin sauce, 1 tsp of sweet chilli sauce, 1 tbsp of grated ginger and a pinch of castor sugar.
I also added the fruity sauce that came with the BBQ duck.



This is a great salad, fruity and fresh with a great gamey flavour and crunch from the snowpeas

Easy, relatively quick and packed full of flavour.