Shredded duck, orange and snow pea salad

Name: Shredded duck, orange and snow pea salad
Yield: 4
Ingredients: 3 Tbsp Hoisin sauce; 1 ½ Tbsp Sesame oil; 1 ½ Tbsp Light soy sauce; 1 ½ Tbsp Rice vinegar; 150 g Snow peas (Main); 3 Oranges, segmented; 1 punnet Cherry tomatoes, halved; 1 Roast duck, shredded meat, see below (Main); 1 Tbsp Toasted sesame seeds

for 4 people

Tamara West

Nadia Lim

Food writer and author

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Buy a roast duck from a Chinese restaurant to fast track this recipe and create a delicious, stylish starter or light lunch in under 10 minutes.

Dressing

3 Tbsp	Hoisin sauce
1 ½ Tbsp	Sesame oil
1 ½ Tbsp	Light soy sauce
1 ½ Tbsp	Rice vinegar

Salad

150 g	Snow peas (Main)
3	Oranges, segmented
1 punnet	Cherry tomatoes, halved
1	Roast duck, shredded meat, see below (Main)
1 Tbsp	Toasted sesame seeds

Directions

Whisk all dressing ingredients together.
Blanch snow peas by plunging into boiling water to cook for 1 minute, then drain and plunge into a bowl of iced water (this will ensure they stay nice and crunchy).
Toss drained snow peas, oranges, cherry tomatoes and duck meat together. Just before serving toss with the dressing and sprinkle over sesame seeds.

Roast the duck yourself

Heat the oven to 180C, prick duck all over with a sharp knife, season with salt and pepper, and place on a roasting rack inside a roasting dish. Roast for 1½ hours, letting all the fat render out.