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.
Copyright 2005
About the author:
Jonathan loves eating. If you have loved this recipe, then
you'll be totally amazed about what's inside
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