The Nashi season coincides with the celebration of Chinese New Year - The Year of the Tiger, February 14th – 28th.  The Tiger, deemed a manifestation of royalty in Asia, shares centre stage with the fruit of Emperors – the Nashi, which the Chinese first grew in Australia during the 1850’s Goldrush.

Cut  the duck meat in very thin strips (julienne)  with skin intact and set aside. Julienne the carrot and cucumber (1 cupful each), the radish (½ cupful) and the whole unpeeled nashi. Set each aside. Make up the dressing. Using a small pot, bring the vinegar and sugar to the boil.  Simmer until sugar has dissolved. Set aside with the remaining garnish ingredients.Put sesame seeds into a small pan and on low heat stir slowly until roasted golden.  Remove and set aside with the remaining garnish ingredients.

Assemble the Salad

Place the julienned duck, salad vegetables and the nashi in a mixing bowl. Add the dressing, tossing ingredients to combine well. Transfer to a serving plate.  Spoon 2-3 tablespoons of the duck juice over the salad. Add the garnish, sprinkling the top of the salad with the roasted sesame seeds and serve.