Recipe courtesy of Alan Wong

Chinese Roasted Duck Salad with Endive, Green Beans and Hoisin-Balsamic Vinaigrette

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  • Total: 40 min
  • Prep: 35 min
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

Hoisin-Balsamic Vinaigrette:

Duck salad:

Directions

  1. To prepare the vinaigrette, in a blender combine the mustard, vinegars, hoisin sauce, garlic, ginger, and shallots and puree until smooth. With the machine running, slowly add the oils until incorporated. Season with salt. Refrigerate until needed. In boiling salted water, blanch the haricots verts for about 2 minutes and the snow peas for 1 minute, Transfer to an ice bath to cool. In a bowl, combine the haricots verts, snow peas, greens, endive, sprouts and duck. Toss with 1/2 cup of vinaigrette. To serve, divide the salad among individual plates. Top with the scallions, cilantro and sesame seeds.
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