Side Pannel
Auntie Yuan Duck Salad
Ingredients List
- ---------------------------------ROAST DUCK---------------------------------
- 5 lb Duckling; excess fat removed
- 1 tb Soy Sauce
- 1/2 ts Salt
- 1/2 ts Peppercorns; Szechwan,
- -coarsely ground
- 2 tb Honey
- 2 tb Vinegar; Chinese, rice
Directions
DRESSING
1 ts Mustard; dry
Salt
Pepper; white, ground
2 ts Sugar
1/2 ts Garlic; finely chopped
1 1/2 tb Soy Sauce
1/3 c Stock; chicken **
1/3 c Vinegar; Chinese, rice
1/3 c Oil; vegetable
Oil; vegetable (for deep fat
-frying)
3 1/2 oz Mai fun; (rice sticks)
2 c Lettuce; iceberg, shredded
6 tb Scallions; slivered
-(garnish)
Cilantro (coriander)
-(garnish)
1 ts Sesame seeds; lightly
-toasted
** See recipes for Chicken Stock.
For Roast Duck: Preheat the oven to 400 F. Rub some soy sauce, salt and
pepper into the cavity of the duck and place the duck on a rack in the
roasting pan. Stir together the honey and the vinegar and brush some over
the duck. Roast the duck until crisp and golden, about 1 hour, occasionally
brushing with honey-vinegar mixture. Cool.
With a sharp knife, remove the skin from each side of the breast and cut
into thin slivers. Remove the meat from each side of the breast and cut it
into thin slivers. Combine the slivers of skin and the slivers of duck,
reserve 1 cup. The remainder of the duck can be saved for another use.
For Dressing: In a small bowl, blend together the dressing ingredients and
set aside.
In a wok or wide casserole, heat 2 inches of vegetable oil over high heat
to 450 F. Carefully, add mai fun noodles, in a few seconds they will puff.
Turn carefully with a skimmer and cook the other side. Remove the noodles
and drain on paper towels.
Break up the noodles and arrange them on 4 chilled serving plates. Scatter
shredded lettuce over the noodles and top with the reserved duck. Garnish
with scallions and cilantro. Stir dressing and drizzle a small amount over
each salad. Sprinkle with sesame seeds and serve, passing remaining
dressing separately.
1 ts Mustard; dry
Salt
Pepper; white, ground
2 ts Sugar
1/2 ts Garlic; finely chopped
1 1/2 tb Soy Sauce
1/3 c Stock; chicken **
1/3 c Vinegar; Chinese, rice
1/3 c Oil; vegetable
Oil; vegetable (for deep fat
-frying)
3 1/2 oz Mai fun; (rice sticks)
2 c Lettuce; iceberg, shredded
6 tb Scallions; slivered
-(garnish)
Cilantro (coriander)
-(garnish)
1 ts Sesame seeds; lightly
-toasted
** See recipes for Chicken Stock.
For Roast Duck: Preheat the oven to 400 F. Rub some soy sauce, salt and
pepper into the cavity of the duck and place the duck on a rack in the
roasting pan. Stir together the honey and the vinegar and brush some over
the duck. Roast the duck until crisp and golden, about 1 hour, occasionally
brushing with honey-vinegar mixture. Cool.
With a sharp knife, remove the skin from each side of the breast and cut
into thin slivers. Remove the meat from each side of the breast and cut it
into thin slivers. Combine the slivers of skin and the slivers of duck,
reserve 1 cup. The remainder of the duck can be saved for another use.
For Dressing: In a small bowl, blend together the dressing ingredients and
set aside.
In a wok or wide casserole, heat 2 inches of vegetable oil over high heat
to 450 F. Carefully, add mai fun noodles, in a few seconds they will puff.
Turn carefully with a skimmer and cook the other side. Remove the noodles
and drain on paper towels.
Break up the noodles and arrange them on 4 chilled serving plates. Scatter
shredded lettuce over the noodles and top with the reserved duck. Garnish
with scallions and cilantro. Stir dressing and drizzle a small amount over
each salad. Sprinkle with sesame seeds and serve, passing remaining
dressing separately.
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