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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Hoisin-Balsamic Vinaigrette:

2 tablespoons Dijon mustard

2 tablespoons aged balsamic vinegar

1 tablespoon rice wine vinegar

6 tablespoons hoisin sauce

1/2 teaspoon minced garlic

1/2 teaspoon minced ginger

2 teaspoons minced shallots

1/2 cup peanut oil

1/4 cup olive oil

Salt, to taste

Duck salad:

20 haricots verts, trimmed

20 snow peas, trimmed

4 cups mixed greens

20 endive leaves

1 cup bean sprouts

8 ounces sliced roast duck, warmed

2 teaspoons sliced scallions, green parts only

8 sprigs cilantro

1/2 teaspoon white sesame seeds, toasted


  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.