Ingredients
| 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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Instructions
Place the ingredients for the salad in a bowl. Mix the dressing separately and toss with the salad. Serve over shredded iceberg lettuce.
Author's Comments
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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