|5 pounds||Duckling, excess fat removed|
|1 tablespoon||Soy Sauce|
|1 teaspoon||Mustard, dry|
|Pepper, white, ground|
|½ teaspoon||Garlic, finely chopped|
|1½ tablespoon||Soy Sauce|
|⅓ cup||Stock, chicken **|
|⅓ cup||Vinegar, Chinese, rice|
|⅓ cup||Oil, vegetable|
|Oil, vegetable (for deep|
|½ teaspoon||Peppercorns, Szechwan, coarsely ground|
|2 tablespoons||Vinegar, Chinese, rice fat frying)|
|3½ ounce||Mai fun, (rice sticks)|
|2 cups||Lettuce, iceberg, shredded|
|6 tablespoons||Scallions, slivered (garnish)|
|Cilantro (coriander) (garnish)|
|1 teaspoon||Sesame seeds, lightly toasted|
** Recipes for this ingredient are found elsewhere in this data packet.
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.
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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