• 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


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

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

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