Chinese Roast Duck Salad

Featured in the Honolulu Star-Advertiser on September 12, 2018.



Chinese Roast Duck Salad

  • 1/2 pound shredded roast duck
  • 1/4 cup Chinese red vinegar
  • 2 tablespoons sesame oil
  • 2 teaspoons soy sauce
  • 2 teaspoons oyster sauce
  • 2 teaspoons sugar
  • 2 tablespoons finely chopped peanuts
  • Dash of white pepper
  • Vegetable oil for frying
  • Wun tun strips for topping
  • Long rice or rice sticks for topping
  • 1 1/2 cups shredded head lettuce
  • 1/2 cup shredded carrots
  • 1/4 cup chopped Chinese parsley


  1. In a large bowl combine duck, vinegar, sesame oil, shoyu, oyster sauce, sugar, peanuts, and pepper; mix well; set aside.
  2. Heat oil to 375°F.
  3. Fry wun tun strips until golden brown; drain.
  4. Fry long rice until light and puffy; drain on paper towels.
  5. In a medium bowl combine lettuce, carrots and Chinese parsley; put on salad plates.
  6. Top with long rice, wun tun strips, and duck mixture.

Serves 2.

Approximate Nutrient Analysis per serving (not including wun tun and long rice toppings):
430 calories, 31 g fat, 7 g saturated fat, 100 mg cholesterol, 600 mg sodium, 6 g carbohydrate, 1 g fiber, 5 g sugar, 30 g protein


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