Five Spice Duck Salad With Plums & Plum Vinaigrette

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SF Gate

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Ingredients

Meat from Chinese Five Spice roast duck (2 leg quarters or 1/2 roast duck)

Dressing:

1 ripe plum

2 tablespoons rice wine vinegar

1 tablespoon hoisin sauce

1 teaspoon honey

Juice of 1 lime

1 teaspoon minced ginger

1/2 teaspoon minced garlic

Salt to taste

Sambal oelek (Indonesian red chile paste) to taste

1/2 cup peanut or canola oil

Salad:

2 cups shredded napa cabbage

1 cup mizuna, tat soi or sunflower sprouts

1 small carrot, shredded or julienned

3 scallions, thinly sliced on the diagonal

4 ripe plums, pitted and sliced into thin wedges

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