Chinese roast duck, jicama, watercress and mint salad

Name: Chinese roast duck, jicama, watercress and mint salad
Yield: 4
Ingredients: 1 Chinese roast duck; 1 small jicama, peeled and shredded (285gm); 100 gm watercress sprigs or snowpea shoots; ½ cup torn mint leaves; Tamarind dressing; 1 tbsp rice vinegar; 1 tbsp tamarind purée, combined with 1 tbsp water; 1 tbsp fish sauce; 3 tsp caster sugar; 1 tsp finely grated ginger

Australian Gourmet Traveller fast recipe for Chinese roast duck, jicama, watercress and mint salad

Serves 4

Kathleen Gandy

Styling byYael Grinham

Ingredients

1 Chinese roast duck

1 small jicama, peeled and shredded (285gm)

100 gm watercress sprigs or snowpea shoots

½ cup torn mint leaves

Tamarind dressing

1 tbsp rice vinegar

1 tbsp tamarind purée, combined with 1 tbsp water

1 tbsp fish sauce

3 tsp caster sugar

1 tsp finely grated ginger

Method

Main

1.For dressing, place all ingredients in a bowl and whisk to combine.

2.Remove meat and skin from duck and, using your fingers, shred and place into a bowl with remaining ingredients. Pour tamarind dressing over and toss gently to combine, then serve immediately.

Kathleen Gandy

Styling by Yael Grinham