Crunchy Duck (Or Chicken) Salad With Hoisin Vinaigrette

• 1 peking duck, skin removed & shredded
• 4 cups napa cabbage, thinly sliced
• 1 cup julienned carrot
• 1 cup julienned cucumber
• 1 cup julienned daikon radish
• 1 bunch watercress, stems removed
• 3 green onions, thinly sliced
• 12 cup seasoned rice vinegar
• 12 cup hoisin sauce
• 1 teaspoon ginger, fresh grated
• 1 pinch red chili pepper flakes
• 1 teaspoon toasted sesame oil
• 2 tablespoons peanut oil
• radish sprouts
• duck, skin cripsed

1. Combine the vinaigrette ingredients in a small bowl and whisk together.
2. In a large bowl, combine the duck meat and all of the vegetables.
3. Toss the salad with the vinaigrette and arrange the salad on a platter.
4. Garnish with radish sprouts and duck skin that has been crisped in the oven and shredded.
5. Do not dress salad until ready to serve.

peking, cabbage, carrot, cucumber, radish, green onions, rice vinegar, hoisin sauce, ginger, red chili pepper, sesame oil, peanut oil, sprouts

Taken from www.food.com/recipe/crunchy-duck-or-chicken-salad-with-hoisin-vinaigrette-189831 (may not work)