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Salads
-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
-
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

Mains
-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi
-Stir-fry

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry
 

Desserts
-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

Other
-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney
 

Chinese Roast Duck Salad with Nashi

Chinese Roast Duck Salad with Nashi


Ingredients

½ Chinese roast duck (available from Chinese take-away, request deboned)

Duck juices (request when purchasing duck)

1 Carrot,

1 Lebanese Cucumber, unpeeled, seeds removed

1 Chinese Radish (Loh Buk or Daikon – available in Asian groceries)

Dressing

6 tablespoons White Vinegar

4 tablespoons Sugar

Garnish

2 tablespoons Sesame seeds

Coriander, fresh, several sprigs

2 stalks Spring Onion, mainly white parts, shredded

Preparation

Julienne the duck meat with skin in tact and set aside.

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Julienne the Carrot and Cucumber (each to 1 cupful), the Radish (to ½ cupful) and the whole unpeeled Nashi. Set each aside.

Make up the dressing, using a small pot, bring the vinegar and sugar to the boil to dissolve the sugar. Set aside with the remaining garnish ingredients.

Put Sesame seeds into a small pan and on low heat stir slowly until roasted golden brown then, remove and set aside with the remaining garnish ingredients.

Assemble the salad

Place the julienned duck, salad vegetables and the Nashi in a mixing bowl. Add the dressing, tossing ingredients to combine well.

Transfer to a serving plate adding 2-3 tablespoons of the duck juice over the salad.

Add the garnish sprinkling the top of the salad with the roasted sesame seeds to serve.