Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Bennelong, Sydney restaurant review

Bennelong is back and better than ever with a definitively Australian menu, stellar crew and fit-out worthy of its architectural origins, writes Pat Nourse.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Classic Italian Recipes

Gochugaru? Nope. Soy sauce? Not here. While there's nothing wrong with the new Italian, sometimes you just feel like a classic. Check out our slideshow for everything from chicken cacciatore to ragu alla Bolognese.

Braised kale with mascarpone polenta

This is a beautifully hearty vegetarian dish, but if you're feeling more carnivorous, you could add some good pork sausage to the mix - squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.

Cantonese roast duck salad with pickled daikon, carrot and celery


You'll need

  Salad 100 gm salted jellyfish (optional) ½ Cantonese roast duck (see note) 150 gm pickled daikon, carrot and celery pickle (see below) 2 lettuce leaves, shredded ¼ cup roasted peanuts, coarsely chopped 2 sprigs coriander, chopped for garnish   Dressing 2 tbsp tomato sauce 2 tbsp Chinese plum sauce 1 tbsp sesame paste or peanut butter mixed with 2 tbsp water 1 tbsp hot English mustard 1 tsp sugar 1 tsp red rice vinegar 1 tbsp Worcestershire sauce 1 tbsp HP sauce   Vegetable pickles 300 gm daikon, halved lengthways and thinly sliced diagonally 300 gm carrots, halved lengthways and thinly sliced diagonally 1 stalk celery, thinly sliced diagonally 1 tbsp salt 200 ml rice vinegar 150 gm sugar 2 cloves garlic, sliced 1 long red chilli, seeds removed and thinly sliced

Method

  • 01
  • For jellyfish, cover with water to soak for at least 4 hours, changing the water several times to wash off the salt. Drain jellyfish and place in a bowl. Pour boiling water over and imme-diately drain, rinse and soak in cold water for 3-5 minutes. Squeeze dry and slice into fine strips.
  • 02
  • For pickled vegetables, combine daikon, carrot and celery in a large mixing bowl. Scatter with salt and mix well. Set aside for 30 minutes. Meanwhile, combine vinegar, sugar, garlic, chilli and 1 cup of water in a saucepan and bring to the boil. Simmer for 5 minutes and leave to cool completely. Rinse vegetables in running water and drain well. Add sugar-vinegar solution to vegetables. Stand for 30 minutes before using. Pickled vegetables will keep refrigerated in a sterilised jar for 1 week.
  • 03
  • For dressing, combine all the ingredients in a bowl with 60ml water and stir to combine.
  • 04
  • Remove breasts and legs from the duck. Remove bones from the legs and slice breast and leg meat. In a bowl combine pickles, duck, half the dressing and jellyfish, if using. Gently mix through salad leaves and serve topped with peanuts and coriander. Serve with remaining dressing passed separately.

Note Salted jellyfish has a crisp, crunchy texture and is sold whole or shredded in packs from Asian grocery stores. It must be reconstituted in cold water before use. Cantonese roast duck is available from your local Chinatown or Chinese barbecue shops.


Served as an appetiser, this delicious Cantonese roast duck salad is often featured in Chinese restaurants. It includes lightly pickled vegetables, jellyfish that provides textural contrast and two very English sauces - Worcestershire and HP. Jellyfish is sold in plastic packets; you'll find tubs of pickled daikon and carrots in the refrigerated counters of Chinese grocers. Try the recipe below if you'd like to make your own pickles. This recipe is adapted from Christine Hua of Melbourne's Red Emperor Chinese restaurant.

At A Glance

  • Serves 2 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a KitchenAid prize pack!

Win more than $2400 worth of KitchenAid products in our latest competition. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 2 people

Featured in

Sep 2007

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×