Auntie Yuan Duck Salad

* Exported from MasterCook *

AUNTIE YUAN DUCK SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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
-----DRESSING-----
1 t 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 t Sesame seeds, lightly
-- toasted

** See recipes for Chicken Stock.

For Roast Duck:
ÿÿÿÿÿ

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:
ÿÿÿÿ
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.

Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Simon Teng, Auntie Yuan Restaurant, New
York Co-Owner: Ed Schonfeld
Co-Owner: David Keh



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