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Members' Recipes Archive

July 2002
Summertime and the living is easy: 'Jubilee' Peking duck salad
Elaine Hallgarten

Summertime and the living is easy: 'Jubilee' Peking duck salad

By: Elaine Hallgarten

If we ever get any sun, here are a couple of ways to have the time to enjoy it - one an old favourite and the other a new idea which may well become an old favourite.
We were greedily devouring a Peking duck a few weeks ago - just the two of us managed to polish off a half, with all the trimmings of pancakes, cucumber, spring onions etc. When I was thinking of dinner a day or so later, I spied the remainder of the duck and rustled up a salad which we so enjoyed that I subsequently served it for a Jubilee Day lunch. So you could call it 'Jubilee Peking duck salad' if you are so minded. Served with a spicy noodle salad and a divine Gewürztraminer, we had a great time.
If you feel it is too much of a cheat to buy the duck already cooked, by all means do it from scratch. But it is meant to be a lazy summer's day so get yourselves down to the nearest Wing Yip and buy a Cherry Valley Peking Duck - and put your feet up.
Serves 4 to 6 depending how hungry you are.

Ingredients:

1 cooked Peking duck, shredded
2 medium sized oranges, segmented
Plenty of salad leaves of all shapes, sizes and colours
Cucumber in batons
Spring onions cut into strips
Fresh coriander to taste
Oil and lemon juice dressing
Salt & freshly ground pepper

Instructions:

1. Arrange the salad leaves on a large platter. Strew the shredded duck and orange segments on top. Sprinkle the cucumber, spring onions and coriander over the duck.

2. Spoon over sufficient salad dressing to moisten but not drown the leaves.

And enjoy...

© Recipe copyright 2002 Elaine Hallgarten

 

Author: Elaine Hallgarten Email:


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