Our local Chinese-Malay restaurant, Kenny’s Malay, serves a delicious Duck salad, which we have enjoyed on many occasions.
While Kenny’s sauce remains his secret, I have attempted to capture some of its flavours, translated to a dish that can be presented as an entree at a dinner party.
Not able to find the microherbs I would have liked to use, I picked the tiniest greens available in my own home garden, slicing the shiso finely. An eclectic mix will give you a myriad of flavours to offset the richness of the duck. Balance the sauce according to the duck you choose. If you’re lucky, your butcher will have used star anise in the cooking of your duck, adding another dimension to the dish. Cherries add freshness and sweetness to the dish, a festive touch for Chinese New Year their flavour and texture complementing the richness of the duck.
NOTE: This recipe was developed for the CookSnapWin competition 2019 © Marj Osborne