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Auntie
Yuan Duck Salad
ROAST DUCK
5 lb Duckling, excess fat
removed
1 T Soy Sauce
1/2 t Salt
1/2 t Peppercorns, Szechwan,
--,Coarsely Ground
2 T Honey
2 T Vinegar, Chinese, rice
DRESSING
1 t Mustard, dry
Salt
Pepper, white, ground
2 t Sugar
1/2 t Garlic, finely chopped
1 1/2 T 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 T Scallions, slivered
(garnish)
Cilantro (coriander)
(garnish)
1 t Sesame seeds, lightly
toasted
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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