Roasted Duck And Pomelo Salad
serves 2-4
Why bother roasting one yourself when you can get a gorgeous, perfectly-roasted duck at an Asian market? You’ll see it hanging whole, displayed in a glass case, and workers will chop it up Chinese-style for you to take home.
Read more about this post at Steamy Kitchen.
1/2 small pomelo
1 cup cucumber slices
3 cups shredded cabbage
1 cup shredded carrots
2 breasts of roasted duck, shredded
1 handful mint and Thai basil (or regular basil)
3 tablespoons roasted peanuts, chopped
Dressing:
2 tablespoons fish sauce
1 1/2 tablespoons fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 teaspoon minced chiles
prep: 10 minutes
total: 10 minutes
large platter
whisk
medium-sized bowl
1. Peel the pomelo, and remove all membrane from the pulp. Cut pulp into small sections.
2. Toss pomelo with cucumber, cabbage and carrots, and place on a large platter. Arrange shredded duck, mint and basil on platter. Top with chopped peanuts.
3. Whisk dressing ingredients in a medium-sized bowl, and serve alongside the salad platter.
