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 |
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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.
