A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Chinese Roast Duck Salad
I followed the duck recipe from Almost Bourdain, but was missing a couple key ingredients. My substitutions only really had a major effect when it came to the sauce, which isn’t looking all that appetizing here (I was missing the bean sauce). The duck was amazing and juicy, and the skin was crispy, I’d very much recommend this recipe if anyone’s in the mood for duck!
For the salad, I combined shredded lettuce, red cabbage, orange, and beetroot. The dressing is equal parts lime juice and oil, and about half a portion of honey. Season with salt and chili flakes, and mix into the salad.
