Recipe
Roast Duck, Melon and Mango Salad
The trend towards leaner eating in the 1980's has given rise to dishes which are both refreshing and light in texture.
Roast Duck, Melon and Mango Salad is one of the finest examples of modern, new wave Cantonese cooking in Singapore.
This combination of fruit and vegetables in a savoury dish is also a modern move. Serve as an appetiser.
Ingredients
- Half roasted duck or boiled chicken
- 150 grammes (5 oz) honey dew melon
- One pear
- Half cucumber
- 150 grammes (5 oz) cantaloupe melon
- One mango
- 120 grammes (4 oz) jicama
- 3 Tbs coarsely grounded toasted peanuts
- 2 Tbs toasted white seasame seeds
- One coriander plant
Marinade for Duck
- Half Tbs light soya sauce
- 2 tsp fine sugar
- One tsp oyster sauce
- One Tbs cooked vegetable oil*
Sauce
- 3 Tbs water
- Half tsp salt
- One to 2 tsp sugar
- Half tsp sesame oil
- Half Tbs tomato ketchup
- One tsp chilli sauce
- One-and-a-half tsp cornflour
- One-and-a-half Chinese plum sauce or apricot jam
- 2 tsp vegetable oil
Instructions to Cook
- Remove flesh from duck and cut into fine strips. Cut flesh of melon, mango, cucumber, pear and jicama into fine strips, discarding skin and pulp first.
- Arrange each vegetable and fruit neatly around a large serving platter, varying the colours. Put the duck in the centre, after first marinating it in the sauce. Top with a sprinkling of peanuts, sesame seeds and plucked coriander leaves. Chill in the fridge.
- Mix all the sauce ingredients together except fro the oil and plum sauce. Heat oil in a wok and add the mixture, stir well till sauce thickens, add plum sauce or apricot jam and turn off heat. Cool in the fridge.
- To serve, pour the sauce over the duck at the table and all the guests should toss the salad together.
* The oil should have been used to fry shallots first to remove any rawness of flavour.