This is an easy one-dish way of entertaining six people.
Ingredients
| 2 handfuls | Watercress, note bed ingredient quantities can be modified to suit what is available |
| 1 | Peking duck (Main) |
| 2 stalks | Celery |
| 3 | Spring onions |
| ½ | Cucumbers |
| ½ | Iceberg lettuce |
| 400 g | Mushrooms |
| 300 g | Snow peas |
| 300 g | Baby carrots |
| 400 g | Green beans |
| 1 handful | Fresh mint |
| 1 handful | Fresh coriander |
Directions
- Buy a cooked Peking Duck from a Chinese supermarket or restaurant, the ones you see hanging in a row behind the glass. Make sure they are dark and glossy. The shop-owner will cut it into pieces for you .
- Make a bed of watercress, diced celery, diced cucumber, chopped spring onion and in this case shredded iceberg lettuce.
- Marinate some fresh Asian or button mushrooms in lime juice and sesame oil. Blanch some snowpeas, baby carrots and green beans.
- Arrange the leaves, mushrooms and vegetables across a large platter.
- Shred some of the duck off the bone and spread it across the salad base.
- Snip lots of fresh mint and coriander over the duck.
- Serve the rest of the duck pieces on another plate.
- Thin some Hoisin sauce (available at the same place you buy your duck) with some lemon juice and peanut oil and offer this as a dressing.