We bought some duck at the Asian market this weekend so I made a couple dishes, plus stock, to use it up. The Asian Peking Duck Salad could just as easily be made with chicken.
For the recipe:
8 oz Japanese style noodles (Top Ramen style, which I don’t use, but that’s what they look like)
1 carrot cut into matchsticks
1/4 head of red cabbage cut into matchsticks
1/4 head of nappa cabbage cut about 1/4″ thick
1/2 English cucumber cut into matchsticks
3 green onions sliced on the diagonal
duck breast meat from one duck
1/2 c toasted cashews
Cook the noodles according to package directions. I like to do this first and pour the dressing over it so it soaks into them. Add remaining ingredients, add the cucumber just before serving so they don’t get soggy. The salad is better if allowed to sit for a few hours before serving.
For the dressing:
1/2 c rice wine vinegar
2 tbsp. sesame oil
1 tbsp. soy sauce
1/2 tsp pepper
1 tsp salt
1 tbsp. black sesame seeds (white can be substituted)
5 tbsp. sugar
1/2 c oil (I have used peanut and olive, both are fine)
Mix first six ingredients then drizzle in the oil as you stir. I like a strong vinegar taste, for less add more oil and a little more sugar.
