Duck Salad


serves 4


  • 2 cups water cress, tough stems removed
  • 1 cup salad leaves
  • 1 cup coriander leaves
  • 1 medium red onion, finely sliced
  • 100 g water chestnuts, chopped
  • 1/2 cup blanched and roasted peanuts
  • 1 cup bean sprouts
  • 1 telegraph cucumber, peeled with a vege peeler into long thin strips
  • 1 cup cooked vermicelli rice noodles, chopped into 5 cm strands
  • 1 barbecued duck, boned and chopped
  • Dressing
  • 100 ml peanut oil
  • 2 tablespoons sesame oil
  • 2 cloves garlic crushed
  • 30 g fresh ginger, finely chopped






Toss all salad ingredients aside from duck together and then place on a platter.
Place a frying pan over a high heat and heat duck until sizzling. Remove duck from pan and add to salad.
Serve with accompanying bowl of crispy wonton wrappers.

Leave a Reply

Your email address will not be published. Required fields are marked *