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Peking duck salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delightfully crispy and sweet salad bursting with flavor and texture.
Ingredients:
  • 250ml (1 cup) peanut oil
  • 12 gow gee wrappers
  • 160ml (2/3 cup) Hoi Sin Sauce
  • 50.00 ml rice wine vinegar
  • 36.40 gm peanut oil, extra
  • 12.00 gm sesame seeds, toasted
  • 440g pkt Peking Duck Breast (see note), warmed following packet directions
  • 1 bunch watercress, sprigs picked
  • 260g (4 cups) bean sprouts
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced
  • 4 spring onions (shallots), diagonally thinly sliced
  • 55g (1/3 cup) roasted unsalted peanuts, coarsely chopped
Instructions:
  • In a large frying pan over medium-high heat, heat the oil. Fry the wrappers in 3 batches, turning once, until crispy, for 30-60 seconds. Drain on a paper towel-lined tray.
  • Mix together the hoisin sauce, vinegar, additional oil, and sesame seeds in a jug.
  • Slice the duck thinly. In a bowl, mix watercress, bean sprouts, cucumber, and onion. Drizzle half of the hoisin sauce mixture over the salad along with the sliced duck. Toss everything together until well combined.
  • Assemble by layering the duck mixture and wrappers on plates. Drizzle the remaining hoisin sauce mixture over the top and sprinkle with peanuts.

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