Duck Salad with the Flavors of Asia

Courtesy of our friend, Jacqueline Newman



1 pound roast Peking Duck, remaining fat removed and discarded
2 heads chicory, washed well, ends trimmed and discarded
2 mangoes, peeled and sliced
1 Tablespoon finely minced garlic
1 Tablespoon finely minced shallot, squeezed dry in a paper towel
2 Tablespoons scallions, finely minced
1/8 teaspoon freshly ground black pepper
2 teaspoons sesame oil
2 teaspoons spicy soy sauce
1 teaspoon thin soy sauce
2 Tablespoons finely minced chives


1.By hand, tear the duck meat into thin slivers and set aside. Likewise by hand, tear the chicory into small pieces, and set it aside separately.
2. In a small bowl with a spout, mix the minced garlic, shallot, and scallions, add the black pepper, sesame oil, both soy sauces, and the chives.
3. On individual plates or as a large salad, put the chicory leaves on the bottom, the duck on this, and pour the sauce over it all. Garnish with the mango slices, and serve.

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