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Duck & jellyfish salad

Method

  • To make the dressing, bring the duck sauce, plum paste, garlic, ginger, sweet chilli sauce, black vinegar, honey and vegetable and sesame oils to the boil in a pot, whisking as you do so. Taste for sweetness. 
  • Toss the jellyfish, cucumber, melon, peanuts and duck with the dressing to taste.
  • Put a bed of lettuce on individual plates, mound the salad on top and serve with a lime wedge on the side.

Ingredients

  • 1 cup shredded, boned Chinese roast duck with 3 tbsp of the sauce
  • 4 tbsp sour plum paste (or Asian plum sauce)
  • 1 garlic clove, crushed
  • 1 heaped tspn grated fresh ginger
  • 1 tbsp sweet chilli sauce
  • 1 tbsp Chinese black vinegar
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • a splash of sesame oil
  • a good pinch of palm (or soft brown) sugar - optional
  • 1 cup shredded jellyfish
  • 1 cup finely sliced cucumber
  • 1 cup finely sliced melon
  • 1 cup roasted peanuts
  • ¼ iceberg lettuce, shredded
  • 1 lime, quartered

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm