• Helen Scott

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

Dressing:

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

Method:

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

#PekingDuckSalad #JUmbofloatingrestaurant #leftovers #bestovers #glutenfree #yummymummy

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