Asian Duck Salad

Ingredients

• 1 roasted duck or chicken
• ½ teaspoon salt
• 1 bunch Chinese long green beans
• ½ pound fresh or canned water chestnuts
• 2 mangoes
• 2 scallions
• 1 red pepper
• Juice of 3 limes
• ⅓ cup peanut oil
• 1 tablespoon fresh chopped ginger root
• Salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1067 calories; 95 grams fat; 30 grams saturated fat; 45 grams monounsaturated fat; 14 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 18 grams sugars; 26 grams protein; 160 milligrams cholesterol; 469 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 Servings

Preparation

1. Remove duck or chicken meat from bones and shred.
2. Trim green beans, cut into three-inch lengths.
3. Fill a large pot with water and bring to boil. Add 1/2 teaspoon salt and green beans and cook about five minutes. Drain and rinse in cold water.
4. Peel and halve water chestnuts. Peel and dice mangoes. Chop the scallions. Remove seeds and ribs from pepper and cut into thin strips.
5. In a large bowl, mix lime juice with oil. Add mango and ginger root. Mix, and add the meat, beans, water chestnuts, scallions and peppers. Mix gently. Season with salt and pepper. Arrange on a large platter.