Singapore Roast Duck, Melon and Mango Salad

Ingredients:

Half roasted duck or boiled chicken

150 g (5 oz) honey dew melon

One pear

Half cucumber

150 g (5 oz) cantaloupe melon

One mango

120 g (4 oz) jicama

3 Tbs coarsely grounded toasted peanuts

2 Tbs toasted white seasame seeds

One coriander plant

Marinade for Duck:

Half Tbs light soya sauce

2 tsp fine sugar

One tsp oyster sauce

One Tbs cooked vegetable oil

Sauce:

3 Tbs water

Half tsp salt

One to 2 tsp sugar

Half tsp sesame oil

Half Tbs tomato ketchup

One tsp chilli sauce

One-and-a-half tsp cornflour

One-and-a-half Chinese plum sauce or apricot jam

2 tsp vegetable oil

Cooking Instructions:

Remove flesh from duck and cut into fine strips. Cut flesh of melon, mango, cucumber, pear and jicama into fine strips, discarding skin and pulp first. Arrange each vegetable and fruit neatly around a large serving platter, varying the colours. Put the duck in the centre, after first marinating it in the sauce. Top with a sprinkling of peanuts, sesame seeds and plucked coriander leaves. Chill in the fridge. Mix all the sauce ingredients together except fro the oil and plum sauce. Heat oil in a wok and add the mixture, stir well till sauce thickens, add plum sauce or apricot jam and turn off heat. Cool in the fridge. To serve, pour the sauce over the duck at the table and all the guests should toss the salad together.

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