So while GG busied himself with dessert I decided to try my hand at a new recipe also. I’d recently been gifted a new cookbook and flicking through the pages came across an interesting looking salad recipe – Sesame Duck Salad. Looked tasty and different to the normal garden salads that we had during the week – so two good reasons to give it a go.
Given the key ingredient was a whole Chinese cooked duck, it meant a trip to Northbridge was in order. This was because I didn’t really have the time for my first foray into roasting a duck, Chinese style or otherwise, but I suspected that there were a few shops alongWilliam Streetin Northbridge that should be able to help me out.
So I set off in the direction of Viet Hoah, because I recalled seeing ducks hanging in the window of a shop across the road. First thing that struck me when I drove down William Streeton Saturday was how incredibly busy the area was. Clearly I was missing out on something and felt glad to get in amongst for that day, albeit for a brief visit. So after a bit of a battle, I found a spot to park and set off to find my duck. And the ducks were exactly were I thought they would be! And the biggest bonus was that there was also an Asian grocery store next door so I could tick a few more items off my list – black Chinese vinegar, sesame seeds, mint, etc. After picking these items up I headed next door to the duck shop. Basically it was a little restaurant at the back, then at the front at the counter were you order was also were you could place take away orders for a range of things – duck, roast pork, etc – and it all smelt amazing!
I decided I’d pay the extra 3 dollars to have the majority of bones taken out of the duck for me, I’m extravagant like that I suppose J So they sliced and diced it up into a little box – such an art to watch them do it, they then included a few sauces and $30 later, I was back in the car and heading home.
It was a fairly easy recipe really – just a bit of prep to get it sorted.
- 1 whole Chinese roasted duck
- 600g of Chinese cabbage, finely sliced
- 2 handfuls of parsely, roughly chopped
- 20 mint leaves, finely chopped
- 1 red capsicum, fine diced
- 8 spring onions, finely sliced
- 4 tablespoons sesame seeds
- 2 tablespoons of Chinese black vinegar
- 2 tablespoons Olive Oil
- 1 teaspoon Sesame Oil
- 1 teaspoon Soy Sauce
So basically you mix up the sauce in one bowl…
slice and dice as instructed above in another and then….
tackle the duck. To crisp up the duck I cut it up into smaller pieces and put those on a foiled tray in a hot oven for a few minutes. It filled the house with this amazing smell and had us both hungry for dinner.
Basically the last step is to mix everything together and top with the toasted sesame seeds.
I really enjoyed this salad – nice and refreshing, which is especially good while the warmer weather sticks around – also texturally it worked well, with the crunchy Chinese cabbage, crispy duck and the burst of flavour from the occasional toasted sesame seed. Also it was quite filling, which is always a bonus with a salad recipe, and the dressing wasn’t too overwhelming. Plus if you make as per the recipe measurements then you’ll get to have it again for either lunch or dinner the next day. Plenty to go around! Well worth a go!