Peeking Duck Fattoush

Peking duck Fattoush

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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.)

 

For this recipe, I am using Luvaduck Peking Style Duck Pancake Share Kit which makes it super easy. If you can’t find the kit, the Luvaduck Peking Flavoured Duck Breasts are perfect and you can use Pitta bread instead of the pancakes.

Peeking Duck Fattoush
Peeking Duck Fattoush
Peeking Duck Fattoush
Peeking Duck Fattoush

Peking duck Fattoush with crispy Chinese pancakes and hoisin vinaigrette

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. With this idea in mind – I have created a Fattoush salad inspired by one of my favourite things – Chinese Duck Pancakes.
Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Main Course, Salad
Cuisine: Chinese, Lebanese
Keyword: Christmas, duck, fattoush, lebanese, salad
Servings: 4
Calories: 737kcal
Author: Scott Bagnell

Ingredients

Peking duck and crispy pancakes

Fattoush Salad

  • 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

Hoisin Vinaigrette

Instructions

  • 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.

Notes

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Disclaimer - Nutritional information is provided as a guide only

Nutrition

Calories: 737kcal | Carbohydrates: 90g | Protein: 37g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 87mg | Sodium: 956mg | Potassium: 840mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1381IU | Vitamin C: 21mg | Calcium: 184mg | Iron: 8mg
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About The Author

Scott Bagnell

Hi, I’m Scott . I have been a commercial Interior Designer of over 20 years, I am a decadent baker, a self-confessed food nerd, wine enthusiast, passionate teacher, traveller and knower of hotspots, sustainability advocate, and Top 9 Finalist of Masterchef Australia 2021.

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