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Mango & Melon


Mango & Melon Salad with Roast Duck


1 medium Roasted duck breast or boiled chicken breast
1 large Honey dew melon
2 medium Pears
1 large Cantaloupe melon
2 whole Ripe Mangoes
1 large Jicama
1 medium Cucumber
4 tbsp. Toasted peanuts coarsely grounded
3 tbsp. Toasted white sesame seeds
1 Coriander plant
Duck Marinating Ingredients:
2 tbsp. Light soy sauce
4 tsp. Super fine sugar
2 tbsp. Oyster sauce
2 tbsp. Cooked vegetable oil
Sauce Ingredients:
4 tbsp. Water
1 tsp. Sea salt
2 tsp. White Sugar
1 tsp. Sesame oil
1tbsp. Tomato catsup
1 tsp. Chili sauce
2 tsp. Corn flour
2 tsp. Chinese plum sauce or apricot jam
4 tsp. Vegetable oil


Remove flesh from duck and cut into fine strips

Discard skin and pulp first and cut the flesh of melon, mango, cucumber, pear and jicama into fine strips.

Arrange each vegetable and fruit neatly around a large round serving dish alternating the colors.

Put the duck in the middle after first marinating it in the sauce, sprinkle the peanuts on the top, sesame seeds and plucked coriander leaves.

Put in the refrigerator to chill for 45 minutes before serving.

Mix all the sauce ingredients together except fro the oil and plum sauce.

Heat oil in a wok and add the mixture, stir well until the sauce thickens, add plum sauce or apricot jam and turn off heat.

Cool in the refrigerator in separate bowl.

Serve and pour the sauce over the duck at the table and toss the salad together.

Simple tip:

The oil that was been used to fry shallots first to remove any rawness of the flavor.





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Last modified: May 26, 2003