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Ingredients
- 1 barbecued duck, deboned and cut into thin strips*
- Toasted sesame seeds for garnish
- For the dressing
- 100 ml duck juices
- 50 ml light yellow bean soy sauce
- 50 ml dark soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon castor (superfine) sugar
- 1 tablespoon Chinese black vinegar
- Drop of sesame oil
- Salad
- 2 spring onions (scallions), julienned
- 1 shallot, peeled and finely sliced
- 1 persimmon, peeled and finely sliced**
- 1 cup coriander leaves
- 1 Lebanese cucumber, cut into thin batons
- 1 x 4 cm piece ginger, peeled and julienned
Method
To make the dressing, whisk all the ingredients together in a bowl and adjust the seasoning to taste. The mix of the two soy sauces creates a rich sweetness. The black vinegar should cut through that sweetness to balance the flavours.
To make the salad, toss the duck and salad ingredients together with the dressing. Sprinkle with toasted sesame seeds. Serve on its own or with rice.
*Barbecued ducks are available at Chinese restaurants and food stores. Also ask for a small container of duck "juice" for the dressing.
**Persimmons are in season. Use the firm, crunchy variety. You can also use canned persimmons. Drain and rinse the fruit to remove the extra sugar.
