Cantonese roast duck salad with pickled daikon, carrot and celery | Gourmet Traveller

Ingredients

• Salad
• 100 gm salted jellyfish (optional)
• ½ Cantonese roast duck (see note)
• 150 gm pickled daikon, carrot and celery pickle (see below)
• 2 lettuce leaves, shredded
• ¼ cup roasted peanuts, coarsely chopped
• 2 sprigs coriander, chopped for garnish
• Dressing
• 2 tbsp tomato sauce
• 2 tbsp Chinese plum sauce
• 1 tbsp sesame paste or peanut butter mixed with 2 tbsp water
• 1 tbsp hot English mustard
• 1 tsp sugar
• 1 tsp red rice vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp HP sauce
• Vegetable pickles
• 300 gm daikon, halved lengthways and thinly sliced diagonally
• 300 gm carrots, halved lengthways and thinly sliced diagonally
• 1 stalk celery, thinly sliced diagonally
• 1 tbsp salt
• 200 ml rice vinegar
• 150 gm sugar
• 2 cloves garlic, sliced
• 1 long red chilli, seeds removed and thinly sliced