updated July 2022
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This is a lovely chilled juicy, meaty salad for a special occasion 'The blend of sauce, meat and fruit is amazing. Lovely summer meal!' |
During a heat wave, it's great to have reliable suppliers for cooked meats. Supermarkets' BBQ chicken and independent butchers' roast belly pork, which 67 enthusiastically recommends (See Almost No-Cooking Noodle Dishes), has saved many a cook's bacon.
But did you know that it's also possible to buy take-away roast duck (whole or half) from your local Chinese restaurant or in London's Chinatown?
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Prices range from £12.75 for a pre-cut half duck from the supermarket Loon Fong on
Gerrard Street (first aisle on left on entry) to £35'ish for a whole duck from a good Chinese restaurant.
Gerrard Street (first aisle on left on entry) to £35'ish for a whole duck from a good Chinese restaurant.
67 tested the supermarket duck and it was very good - succulent & tasty. Bring to room temperature; scrape fat from skin & remove bones. Cut flesh to desired size. Eat within 2 days of opening.
But if you have the time and inclination, cooking your own duck is very satisfying and the meat is really, really moist and tasty.
67goingon50's lower-fat Peking Duck is easy but planning is required. You'll need to cook the duck a day before it is required.
A good-quality whole raw duck is about £20 at an independent butcher*.
The wallet-conscious can use supermarket ducks. PLEASE CHECK PRICES AS MANY PRODUCTS CHANGE PRICES WITHOUT NOTICE. Greshingham whole ducks have been a tenner at Waitrose & M&S; legs and breasts are often on two-fer or three-fer offers for under a tenner. OR you could save yourself the bother and buy pre-cooked duck portions at M&S. (See tips below.) )
Exotic Duck & Pineapple Salad is prepared in two stages, starting the day before, which makes life even easier. The dressing and pineapple are prepared in advance; the duck can be chopped into bite-sized pieces before assembly.
The dressing is a slightly sweet compliment to the duck but if you're serving adult guests you could double the amount of chilli and add 4-10 drops of tabasco.
It's a show-stopping dish for special guests.
Cost: See above
The dressing is a slightly sweet compliment to the duck but if you're serving adult guests you could double the amount of chilli and add 4-10 drops of tabasco.
It's a show-stopping dish for special guests.
Cost: See above
Serves: 3-4 but multiplies easily
Ingred:
1/2 cooked duck, flesh only, free of fat, in bite sized pieces (about 1.5 cups)
about 1 cup fresh pineapple wedges (pref) or drained pineapple chunks in juice, not syrup
Ingred:
1/2 cooked duck, flesh only, free of fat, in bite sized pieces (about 1.5 cups)
about 1 cup fresh pineapple wedges (pref) or drained pineapple chunks in juice, not syrup
Dressing**:
Finely Chopped
1 shallot or whites of 3-4 spring onions
1 small carrot
30g fresh peeled ginger (can be grated)
4-5 cm, cleaned peeled celery
half small red chilli, de-seeded & de-membraned
1/2 tbsp chives
1/2 tbsp fresh coriander
Mixed with:
1 tbsp tomato sauce/ketchup, low-sugar if poss
1/2 tbsp reduced-salt (not low-salt) soy sauce
1 tsp balsamic vinegar
50-60gm peanut oil
pepper & salt
3-4 spring onions, green only, finely sliced
Salad: soft sweet leaves like lambs' lettuce or Sweet Rosa Verdi (opt), torn in generous bite-sized pieces
Method:
Finely Chopped
1 shallot or whites of 3-4 spring onions
1 small carrot
30g fresh peeled ginger (can be grated)
4-5 cm, cleaned peeled celery
half small red chilli, de-seeded & de-membraned
1/2 tbsp chives
1/2 tbsp fresh coriander
Mixed with:
1 tbsp tomato sauce/ketchup, low-sugar if poss
1/2 tbsp reduced-salt (not low-salt) soy sauce
1 tsp balsamic vinegar
50-60gm peanut oil
pepper & salt
3-4 spring onions, green only, finely sliced
Salad: soft sweet leaves like lambs' lettuce or Sweet Rosa Verdi (opt), torn in generous bite-sized pieces
Method:
- Mix all sauce ingredients apart from the green of spring onions in a large jar with a tight fitting lid; refrigerate at least overnight or one day to allow flavours to infuse
- Before serving, add spring onions to dressing; screw lid on tightly; shake briskly
- Remove skin & fat from the duck, discard; cut meat into bite-sized pieces
- Mix duck and pineapple pieces; pour over enough sauce to moisten
- Taste, check seasoning. Rest for a couple of hours or even overnight.
- If serving on salad leaves, dribble some of the dressing over the leaves first.
Comments:
Duck facts: Ducks have the same nutritional value of chicken or turkey. They are higher in fat but 2/3 of the fat is unsaturated. Braised in a slow cooker (lower-fat Peking Duck), and cooled, the fat is easily removed.
'The blend of sauce, meat and fruit is amazing. Who would have thought? I personally think the spice level is great as it gets a lovely blend of the Chinese style duck flavour of peking duck with the summer flavour of the pineapple. Suprise was the salad had been at the back of the fridge so was ice cold. Lovely summer meal!' Political Agent
Tips:
- If ordering a duck from a Chinese restaurant for take-away, be sure to specify roast duck; otherwise you could end up paying double for Peking Duck with all the trimmings - pancakes etc.
- See How to carve a fresh pineapple
*Barrets on Englands Lane, North London
**adapted from Mark Hix's City AM column
Duck facts: Ducks have the same nutritional value of chicken or turkey. They are higher in fat but 2/3 of the fat is unsaturated. Braised in a slow cooker (lower-fat Peking Duck), and cooled, the fat is easily removed.
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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