Peking Duck Salad
This uses up last night's Peking Duck following a meal at Dragon Court in Jumbo Floating restaurant.
What you need:
200g duck breast
2 spring onions/scallions
150g of baby spinach leaves
200g brown rice noodles
2 tablespoons of peanuts, crushed
1/2 cucumber, peeled and cut into strips
Handful of raw mange tout or sugar snap peas
4 tablespoons of lime juice
4 tablespoons rice vinegar
4 tablespoons of fish sauce
3 tablespoons of coconut sugar
1 red birdseye chilli finely chopped
1 clove of garlic - keep it whole to infuse, otherwise it can make you quite antisocial
Cook your noodles according to the instructions on the packet and allow to cool.
Mix your dressing ingredients.
Mix your spinach leaves, precooked duck breast, noodles and salad in a bowl and pour over a little dressing. Garnish with the peanuts
Serves 2 adults