Peking duck Fattoush
Fattoush is a “bread salad” originating in Northern Lebanon. It was created by Lebanese farmers who would fry leftover pita scraps in some olive oil and build their Fattoush with whatever in-season vegetables and herbs they have on hand. Therefore, the ingredients you use in a Fattoush can vary quite a bit – there are no rules! (well, we will see!)
With this idea in mind – I am pushing the boundaries a little here to create a Fattoush salad inspired by one of my favourite things – Duck Pancakes.
The ingredients start with the same salad ingredients in Duck pancakes – cucumbers and green onions, then I am adding lettuce, radish, mint and coriander which are familiar ingredients in a Fattoush and Asian cuisine. Finally, the twist in this recipe is deep frying the duck pancakes as a substitute to the fried pitta bread and adding the peaking duck and grape tomatoes for some added flavour and texture. I finish this with a really interesting Hoisin and Yuzu Zesty Vinaigrette and a generous dash of sumac(which give fattoush its distinct flavour.)
Peking duck and crispy pancakes
- 1 cos lettuce chopped
- 2 small cucumbers cut in half, seeds scraped, then sliced into half moons
- Punnet of grape tomatoes
- 6 green onions both white and green parts, chopped
- 6 salad radishes or ½ Daikon radish cut in half and thinly sliced
- 1/2 cup chopped fresh coriander stems removed
- 1/2 cup chopped fresh mint leaves
- For the crispy Chinese pancakes, heat the canola oil in a large pan until shimmering, and add the pancakes. Fry briefly until browned and crispy. Remove from oil and drain on a plate lined with a paper towel to drain. Season with salt, pepper and sumac. Break into pieces.
- For the Fattoush salad, in a large mixing bowl, combine the chopped lettuce, cucumber, tomatoes, green onions, radish and herbs.
- For the Hoisin Vinaigrette, in a small bowl, whisk together the yuzu or lime juice, olive oil, hoisin sauce, salt, pepper and sumac.
- Toss lightly through the salad.
- To finish, reheat the peeking duck breasts as per packet instructions, cut in half lengthways and slice.
- Toss through the pancake chips.
- Add the sliced duck breasts on top of the salad and finally sprinkle with more sumac.
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Disclaimer - Nutritional information is provided as a guide only
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