
| Chinese Duck Salad
Categories: Lettuce, Wine, Soy Sauce, Rice Wine, Rice, Sesame, Bean, Frugal01, Chinese
1/2 pound of cooked duck meat; boneless, 3/4 pound of bean sprouts 1/4 cup of chopped fresh coriander DRESSING 1/4 cup of Japanese rice wine vinegar 2 tablespoons of Soy sauce; light 2 tablespoons of Sesame oil 1/2 teaspoon of sugar 2 tablespoons of sesame seeds, toasted Freshly-ground black pepper BASE Iceberg lettuce; shredded |
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Place the ingredients for the salad in a bowl. Mix the dressing separately and toss with the salad. Serve over shredded iceberg lettuce. Comments: I developed this dish one night because I had a bit of roast duck left over. This salad is so good, however, that it would be worth your time to roast a duck just for this dish. Serving Size: 4 Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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