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Chinese Duck Salad

6 Duck Leg Confit
1 tomato, diced
1 bunch scallions, chopped
1 tbs. soy sauce
1 tbs. sesame seeds

1 tbs. rice vinegar
1 tbs. Duck Fat
2 tbs. sesame oil
Fresh ground pepper to taste

1. Remove skin from duck legs.
2. Shred meat off the bone.
3. In a mixing bowl, mix duck meat and rest of ingredients.

Variations:
-
Serve as is or warmed with a tossed green salad.
- Reheat slowly in a skillet & serve with potatoes sauteed in duck fat with garlic and parsley.
- Fill pre-cooked mini-pastry cups with the deboned meat, heat and serve as hors d'oeuvres.
- Roll in spring roll or wonton wrappers.
- Use as ravioli filling, or serve on your favorite pasta.
- Roll in tortillas for duck burritos.

Recipe courtesy of D'Artagnan

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