Quick & Easy

Peking duck salad

peking duck salad



1.Brush duck all over with half the sauce. Cook duck in heated oiled medium frying pan, skin-side down, about 5 minutes or until skin is crisp. Turn duck, cook a further 5 minutes or until cooked through. Cover duck, stand 5 minutes then slice thinly.
2.Meanwhile, using vegetable peeler, slice cucumber lengthways into thin ribbons.
3.Whisk juice and the remaining sauce in large bowl until combined. Add duck, cucumber, asian greens andonions, toss gently. Season to taste.

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