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Peking duck with salad
- Five spice powder 2 tbsp
- Szechuan pepper 65 g
- Black peppercorns 25 g
- Cumin 3 tbsp
- Coarse salt 200 g
- Duck 2.5 kg, ready to cook, approx.
- Ginger 3 cm, peeled, sliced
- Scallion 4 each
- Bean sprouts 80 g
- Chinese cabbage 500 g
- Carrots 2 each, cut into thin sticks
- Apple 1 each
- Chilli pepper 1 each, sliced
- Avocado 1 each, ripe, pitted
- Cucumber 1/4, halved, cut into strips
- Mint 3 sprigs, leaves removed
- Coriander 4 sprigs, leaves removed
- White beans 100 g, tinned, drained
- Lime 1 each, juiced
- Soy oil 2 tbsp
- Soy sauce
- Potato starch 1 tbsp
- Peanut oil
Directions:View on Fine Dining Lovers
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