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
- Combine the vinaigrette ingredients in a small bowl and whisk together.
- In a large bowl, combine the duck meat and all of the vegetables.
- Toss the salad with the vinaigrette and arrange the salad on a platter.
- Garnish with radish sprouts and duck skin that has been crisped in the oven and shredded.
- 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)