, about 3 medium shallots
, not seasoned
peeled and grated fresh
freshly ground black pepper and
, or barbecue chicken
, or savoy cabbage
- Finely grate 1/2 teaspoon (2 mL) peel from lime and place in a medium-size bowl. Squeeze 1 tablespoon (15 mL) lime juice into bowl. Stir in shallots, vinegar, ginger and fish sauce, if using. Slowly whisk in oil. Taste and add salt, pepper and more lime juice, if needed. If making ahead, let stand at room temperature for up to 3 hours or refrigerate for up to 3 days.
- Separate meat from duck. Then discard bones and fat. Reserve half of skin in as large a piece as possible. Slice meat into thin bite-size pieces. Scrape excess fat from skin, then cut skin into 1-inch (2.5-cm) strips and set aside. If making ahead, cover and refrigerate for up to 1 day.
- Thinly slice onions and shred bok choy. Place in a large salad bowl with mesclun. If making ahead, refrigerate. If leaving overnight, cover with a damp towel.
- Place a large frying pan over medium-high heat. When hot, add skin strips and cook, stirring constantly, until crispy, about 3 minutes. Add cashews, if using, and stir until slightly browned. Then add meat, stirring often, until warm, about 2 minutes. Add skin, cashews and meat to salad. Then add vinaigrette to pan and just warm through. Immediately pour over salad. Or add vinaigrette to salad without warming. Toss and serve.
Nutrition (per serving)
- 17.8 g,
- 10.7 g,
- 14.9 g,
- 3.5 g,
- 161 mg.
With this recipe, you’ll see why warm salads are hotter than ever. Pick up a Peking duck from a Chinese takeout restaurant or buy a box of frozen cooked Peking duck at the supermarket. If you like, you can use a barbecued chicken from the grocery store in place of the duck.
Sliced oranges, well-drained canned mandarin oranges, sliced mangoes or bean sprouts go beautifully with this salad.