Ingredients
350 g (about 12 oz) smoked tea duck breast, 50 g each of apple, cantaloupe, dragon fruit, snow pear, mango, and kiwi flesh, 50 g shrimp crackers, and 1 pair of carrot-carved duck figures.
Seasonings
80 g salad dressing, a small amount of fresh herbs, 1000 g (about 4 cups) refined oil (approximately 50 g will be used).
Instructions
1. Dice the apple, cantaloupe, dragon fruit, snow pear, mango, and kiwi flesh, place in a bowl, toss with salad dressing, cover with plastic wrap, then refrigerate for 1 hour to chill, creating a fruit salad.
2. Place a wok over heat, add refined oil and heat until hot. Add the prawn crackers and fry until puffed, then remove and set aside as the prawn cups. Next, add the duck breast meat and deep-fry until red, crispy, and fragrant. Remove and let cool, then slice thinly.
3. First place the shrimp cups on a round platter, then take out the fruit salad and fill each shrimp cup one by one, topping each with slices of duck breast, and garnish the edge of the platter with carrot-carved little ducks and fragrant herbs. This dish features tender and crispy duck breast with a variety of fruits, offering a balance of sweet, sour, salty, and savory flavors.