• 1 Whole roasted or bar-b-que'd duck
  • 1 Tablespoon peanut oil
  • 1 Large clove garlic (finely chopped)
  • 1/2 Teaspoon ginger (finely chopped)
  • 1 Chili pepper (finely chopped)
  • 1/2 Cup Fruit brandy
  • 1/4 Cup salad oil
  • 3/4 Cup rice vinegar
  • 1 Teaspoon sugar
  • 2 Tablespoons soy sauce
  • Sesame oil
  • Butter lettuce
  • 1 Tomato (cut into 6 wedges)
  • 12 Mandarin orange sections (fresh or canned)
  • 2 Mushrooms (thinly sliced)
  • 3 Tablespoons coarsely chopped peanuts


1. Stir fry garlic, ginger and chili pepper in the peanut oil, over medium-high heat, until fragrant.
2. Lower heat to medium, add the brandy and flambe.
3. Reduce by 1/2.
4. Set aside and cool to room temperature.
5. In a non-metallic bowl, whisk together salad oil, rice vinegar, sugar and soy sauce.
6. Add a few drops of sesame oil.
7. While continuing to whisk, slowly drizzle the brandy mixture into the salad oil, rice vinegar, sugar and soy sauce.

1. Reheat the duck, remove the meat from the bones then slice into 1/8 - 1/4 inch pieces.
2. Place butter lettuce leaves on each of three plates, covering the entire plate.
3. Drizzle 1 ounce of dressing evenly over lettuce on each plate.
4. Decoratively, place the duck meat on top of the lettuce plates.
5. Garnish the plates with the tomato wedges, sliced mushrooms, mandarin orange sections and chopped peanuts.
6. Drizzle another ounce of dressing evenly over each salad.

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Submitted 6/13/05.
Source: Meal Master
Submitted By: Shelly Black
Manchurian Duck Salad