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Ingredients
3 five-to-six pound ducks, red-cooked (see recipe)
½ cup pine nuts
½ teaspoon plus three-quarter cup corn, peanut or vegetable oil
3 sweet red or green peppers, cored, seeded and cut into one-inch-wide shreds
12 cups Shandong (white-ribbed Chinese cabbage)
1 ½ cups minced scallions, green and white parts combined
1 ½ tablespoons minced fresh ginger
1 tablespoon ground roasted Sichuan peppercorns
Freshly ground pepper to taste
3 fresh hot chili peppers, seeded and finely chopped
9 tablespoons dark soy sauce
4 ½ tablespoons hoisin sauce
3 tablespoons honey
2 tablespoons finely minced garlic
2 teaspoons bottled chili paste with garlic
Nutritional analysis per serving (25 servings)
7 grams carbs; 228 milligrams cholesterol; 1517 calories; 78 grams monosaturated fat; 21 grams polyunsaturated fat; 42 grams saturated fat; 149 grams fat; 1 gram fiber; 575 milligrams sodium; 36 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the ducks one at a time in the sauce. Remove and let cool. Cut the ducks into quarters and pull the bones from the meat. Cut away and discard the skin and any fat. At this point, the ducks may be prepared a day or longer in advance. If it is not to be used immediately, wrap the pieces in foil or plastic wrap and refrigerate or freeze. Cut the meat when it is at room temperature or defrosted or pull it into one-inch-wide shreds.
- Step 2
Meanwhile, preheat the oven to 325 degrees. Put the pine nuts in an ovenproof skillet and toss them in one-half teaspoon of the corn oil. Place in the oven and bake 10 to 15 minutes or until golden brown. Cool.
- Step 3
Put the nuts in a large mixing bowl and add the duck, shredded green peppers and cabbage.
- Step 4
Put the remaining three-quarter cup of corn oil in a saucepan and add the chopped scallions, ginger, peppercorns, pepper and chili peppers.
- Step 5
Combine the dark soy sauce, hoisin sauce, honey, garlic and chili paste with garlic in a small bowl.
- Step 6
Bring the corn-oil mixture to the simmer and let cook one minute, no longer. Add the soy-sauce mixture and stir. Remove from the heat. Pour this simmering liquid over the salad. Toss, blending well, and serve immediately.
Private Notes
Comments
Excellent. I had left-over roast duck. For an entree salad for 2, I used the left-over duck, a small amount of both regular green and purple cabbage, a few baby spinach leaves, 1/2 a yellow pepper, and just made the ratios up for the dressing. The chili paste I used was Korean gochujang sauce. This made a wonderful warm night dinner. Oh, and I had a couple of pieces of duck "bacon" that I fried up and added. Not necessary. Could serve it on soba noodles to stretch it. Delicious and easy.
This salad, even without the duck is absolutely delicious. I have made it many times over the years since it was originally published, always to rave reviews.