Chinese roast duck, jicama, watercress and mint salad


  • Serves 4 people

  • 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
01   For dressing, place all ingredients in a bowl and whisk to combine.
02   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.
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