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Chinese  New  Year 2006

Wing Lei
at Wynn Las Vegas

3131 Las Vegas Blvd. S
Las Vegas, Nevada 89019
702-770-7000
888-320-7110

 

Peking Duck Salad
Chef Richard Chen of Wing Lei at Wynn Las Vegas– Las Vegas, NV
Adapted by StarChefs.com

Yield: 4 Servings

Peking Duck Salad from Chef Richard Chen of Wing Lei at Wynn Las Vegas on StarChefs.comIngredients:

    Peanut Dressing:
  • 5 ounces peanuts, roasted and chopped
  • 5 ounces apple cider
  • 4 ounces soy sauce
  • 3 ounces butter, cubed
  • 1 ounce Chinese sherry
  • 1 ounce ginger, minced
  • ½ ounce garlic, minced
  • 5 ounces corn oil
  • 7 ounces sugar
  • White pepper to taste

    Salad:
  • 12 ounces mesclun greens
  • 4 ounces almonds, toasted
  • 2 ounces crispy duck skin, cut in large pieces
  • 12 ounces duck meat, sliced ¼-inch thick
  • Salt and pepper to taste
  • 4 ounces peanut dressing
  • Truffle oil to taste

    Garnish:
  • Seaweed
  • 4 fried wonton bowls
  • 8 segments orange

Method:
For Peanut Dressing:
Combine all of the ingredients and mix well. Set aside.

For Salad:
Gently toss the greens, almonds, duck skin and duck meat together. Season with salt and pepper. Add the peanut dressing and truffle oil, and toss well.

Peking Duck Salad from Chef Richard Chen of Wing Lei at Wynn Las Vegas on StarChefs.comTo Assemble and Serve:
Make a bed of seaweed in 4 china bowls. Place a fried wonton bowl on each seaweed bed. Divide the salad among the wonton bowls. Place 2 segments of orange, one crossing on top of the other, on each salad. Serve immediately.

  • Rising Star Chef Richard Chen
  • Cal-Asian Cuisine
  • Dumpling Dreams
  • Forum: The Shanghai International Wine & Spirits Fair 2006
  • Forum: Houston Chinese Food Lovers

  •    Published: January 2006
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