AT A GLANCE
1 Chinese roast duck
1 small (285gm) jicama, peeled and shredded
100 gm watercress sprigs or snowpea shoots
½ cup torn mint leaves
- Tamarind dressing
1 tbsp rice vinegar
1 tbsp tamarind purée, combined with 1 tbsp water
1 tbsp fish sauce
3 tsp caster sugar
1 tsp finely grated ginger
||For dressing, place all ingredients in a bowl and whisk to combine.
||Remove meat and skin from duck and, using your fingers, shred and place into
a bowl with remaining ingredients. Pour tamarind dressing over and toss gently to combine, then serve immediately.
ROAST, GINGER, TAMARIND, PEAS, JICAMA, DUCK, SALAD, ENTREE, SUMMER, WATERCRESS, ASIAN, FAST, MINT