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.)
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.
Ingredients
Peking duck and crispy pancakes
- 1 Luvaduck Peking Style Duck Pancake Share Kit
- 2 Peking Duck Breasts (From Luvaduck Share Kit)
- 10 Chinese pancakes (From Luvaduck Share Kit)
- Canola oil to deep fry
- Salt & pepper
- 1 tsp sumac
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
- 2 tbsp yuzu juice or lime juice
- ⅓ cup yuzu olive oil or extra virgin olive oil
- 2 tbsp hoisin sauce
- Salt and pepper
- 1 tsp sumac
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
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