salad of duck with plum sauce, roast peanuts and crispy shallots

Bite 14/1/2013

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Bevan Smith

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This one’s hard to resist — spicy, rich and exotic, it also has wonderful contrasting textures and is packed with flavour.

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1	Roast duck, meat removed from the bones and roughly chopped.
150 ml	Plum sauce
3	Garlic cloves, finely chopped
3 cm	Fresh ginger, finely chopped.
1	Long red chilli, seeds removed, finely chopped.
¼ cup	Fish sauce
3 tbsp	Oyster sauce
3 tbsp	Hoisin sauce
3 tbsp	Sweet soy sauce
3	Limes, zest and juice of
¼	Small cabbage, finely sliced
1	Small red onion, peeled and finely sliced.
1 bunch	Spring onion, finely sliced.
1 cup	Mint leaves, picked.
1 cup	Basil leaves, picked.
2 cups	Coriander, picked
2 cups	Baby spinach
½ cup	Roasted peanuts, roughly chopped.
½ cup	Shallots, deep fried.

Place duck meat into a large mixing bowl.
To make dressing, place plum sauce, garlic, chilli, ginger, fish sauce, oyster sauce, hoisin sauce, soy sauce in a separate bowl with lime juice and zest.
Mix together well to combine and reserve for later use.
Add cabbage, red onion, spring onion, mint, basil, coriander and spinach to the duck.
Add half the prepared dressing, toss gently to combine and divide between four plates.
Drizzle each salad with remaining dressing and finish with roast peanuts and crispy shallots. Serve immediately.

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