City Palate

The Harvest Issue - September October 2017

Asparagus, Broccolini and Duck Salad
Asparagus, Broccolini and Duck Salad.html

From SAIT chef Ian Cowley in SAIT’s beautiful Seasons cookbook

Chef Cowley’s recipe says it serves 4 salad-plate-size salads, so we figure it’ll serve 2 as a supper salad. Barbecued duck is easily found in Chinatown.

1/2 c. dry sherry

1/4 c. lime juice

1/4 c. orange juice

1 t. Chinese 6-spice powder

1 t. each sesame oil and walnut oil

1 T. soy sauce

1 t. sugar

2 T. minced ginger

1 bunch green and/or white asparagus

1 head broccolini

1 Chinese barbecued duck, meat removed from carcass and chunked (or shredded)

duck skin, grilled until crispy, then cut into strips

1 T. black sesame seeds

1/2 c. toasted walnut pieces

To make the dressing, combine the sherry, lime juice, orange juice and spice powder and boil over medium heat until reduced by half. Remove from the heat and add the sesame oil, walnut oil, soy sauce, sugar and ginger. Whisk to combine.

Trim the asparagus and broccolini into smaller, bite-size pieces. Blanch in plenty of boiling, salted water until tender, drain and plunge into ice water to stop the cooking. Drain well, pat dry with a tea towel, and combine with the duck in a large mixing bowl. Add only enough dressing to coat the ingredients when tossed, but doesn’t collect at the bottom of the bowl.

Serve sprinkled with duck skin, sesame seeds and walnuts. Serves 2 for supper.


Vegetables and Salads