Liang Pan Ya T’Iao (Shredded Roast Duck Salad)

This classic Chinese cold dish, known as Liang Pan Ya T'Iao, offers a delightful contrast of textures and flavors. The tender, savory roast duck is shredded and combined with crisp celery and fresh bean sprouts, creating a satisfying bite. The dressing, made from mustard powder and cold water, adds a sharp, tangy kick that cuts through the richness of the meat. It is an excellent choice for warm weather dining or as a light yet substantial appetizer. The dish is quick to assemble, making it perfect for busy weeknights or casual gatherings where you want to serve something elegant without spending hours in the kitchen.

Cooking Method: Roasting

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 122.0

Dietary: Gluten-free

Description

This classic Chinese cold dish, known as Liang Pan Ya T'Iao, offers a delightful contrast of textures and flavors. The tender, savory roast duck is shredded and combined with crisp celery and fresh bean sprouts, creating a satisfying bite. The dressing, made from mustard powder and cold water, adds a sharp, tangy kick that cuts through the richness of the meat. It is an excellent choice for warm weather dining or as a light yet substantial appetizer. The dish is quick to assemble, making it perfect for busy weeknights or casual gatherings where you want to serve something elegant without spending hours in the kitchen.

Ingredients

1/2 pound Duck meat
1 lb Celery
1 1/2 c Bean sprouts
1 ts Salt
1/2 tb Mustard powder
2 tb Cold water

Directions

1
Shred the cooked or roasted duck meat into thin strips using two forks or your fingers.
2
Wash the celery and bean sprouts thoroughly, then pat them completely dry with paper towels.
3
Chop the celery into small, bite-sized pieces or matchsticks to complement the texture of the duck.
4
In a small bowl, mix the mustard powder and cold water to create a smooth, lump-free paste.
5
In a large mixing bowl, combine the shredded duck, chopped celery, and bean sprouts.
6
Sprinkle the salt over the mixture and toss gently to distribute evenly.
7
Pour the mustard paste over the salad and toss until all ingredients are well-coated and combined.
8
Chill the salad in the refrigerator for at least 10 minutes before serving to enhance the flavors.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 122.0kcal

% Daily Value *
Total Fat 6.8g11%
Saturated Fat 2.3g12%
Cholesterol 35.2mg12%
Sodium 307.6mg13%
Total Carbohydrate 5.1g2%
Dietary Fiber 0.3g2%
Sugars 2.3g
Protein 10.2g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use leftover roast duck that has been cooled completely. If using fresh duck, poach or roast it until tender before shredding.

Ensure the bean sprouts are very dry before adding them to the salad to prevent it from becoming watery.

The mustard dressing will thicken as it sits; if it becomes too thick, add a teaspoon more cold water to loosen it before tossing.

This dish is best served cold or at room temperature. Do not eat immediately after mixing; allowing it to rest allows the flavors to meld.

Keywords: chinese, cold salad, celery, bean sprouts, mustard, duck, shredded meat, appetizer, asian, light, refreshing, no-cook

Read it online: https://www.chefs-mate.com/recipe/liang-pan-ya-tiao-shredded-roast-duck-salad/