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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 lb. boneless duck meat, cooked duck meat, julienned
3/4 lb. bean sprouts
1/4 cup chopped fresh coriander
Dressing:
1/4 cup Japanese rice wine vinegar
2 tbsp. light soy sauce
2 tbsp. sesame oil
1/2 tsp. sugar
2 tbsp. sesame seeds, toasted
Freshly ground black pepper, to taste
Base:
Iceberg lettuce, shredded
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Directions:
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Place the ingredients for the salad in a bowl. Mix the dressing separately and toss with the salad. Serve over shredded iceberg lettuce.
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I developed this dish one night because I had a bit of roast duck left over. This salad is so good, however, that it would be worth your time to roast a duck just for this dish.
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