Roast Duck, Chargrilled Peach and Orange Salad

Ingredients

1/2 of a Chinese roast BBQ duck
1 large yellow peach (slightly firm)
Olive Oil
1 large orange, peeled, pithed and segmented
150g baby salad leaves and/or baby spinach leaves
Handful each of Thai basil and Vietnamese mint

[Dressing]

Original flung-together recipe

1 Tbl orange zest
1 Tbl (15ml) each of orange and lime juice
2 Tbl (30ml) plum sauce
60ml extra virgin olive oill
Sea salt and freshly ground white pepper, to taste
Sliced and deseeded fresh chilli, to taste

Method

For the dressing, combine all the ingredients in a jar, screw on the lid and shake shake shake!

Peel the meat off the duck and shred. Discard the bones and fat.

Cut the peach in half and take out the stone. Brush the halves with oil and chargrill cut side down. Slice into wedges.

Toss the shredded duck, peach slices and salad leaves together. Top with fresh herbs, spoon over the dressing and garnish with orange slices.

Roast Duck and Noodle Salad

serves 4

1/2 roast duck from a Chinese BBQ shop
400g egg noodles (I found some that were almost exactly like the Hokkien Noodles we ate in Malaysia, which are nothing like the fat, slippery, flubbery excuses for noodles that pass as Hokkien here at home)
snow peas, cleaned, sliced and doused quickly with boiling water and refreshed immediately
1 red capsicum, finely sliced
2 lebanese cucumbers, sliced,
1/2 bunch coriander, leaves and stems chopped
5 spring onions, sliced.

For the Dressing:
2T soy sauce
2t sesame oil
2T rice wine vinegar
juice of 1 lime
1 long red chilli, finely sliced

Boil noodles according to the instructions on the packet, then refresh them under cold water.
For dressing, combine all ingredients for the dressing, taste and adjust as required.
Pick the duck meat and skin from the bones and place in a bowl with all the other ingredients. Toss with dressing and serve.