cold roast duck with vegetables

Categories
Poultry
Yield
4 Servings
MeasureIngredient
1 cup Sweet potatoes
1 cup Carrots
1 cup Cucumber
1 cup Chinese white turnip
Green pepper
1 cup Chinese cabbage (up to)
1 cup Sugar
1 cup Vinegar
1 tablespoon Catsup
1 tablespoon Oil
½ teaspoon Salt
½ teaspoon Hot sauce
3 drops Sesame oil; more or less
1 pinch Cinnamon
1 dash Pepper
Head lettuce (up to)
2 pounds Roast duck

1. Peel and shred sweet potatoes, carrots, cucumber and Chinese white turnip. Shred green pepper and Chinese cabbage.

2. Combine sugar, vinegar, catsup, oil, salt, hot sauce, sesame oil, cinnamon and pepper. Add to shredded vegetables and toss well. Refrigerate, covered, 24 hours.

3. Toss vegetables again and refrigerate, covered, 24 hours more. Drain, discarding marinade.

4. Shred lettuce and arrange on a serving platter. Top with drained vegetables.

5. Bone and shred roast duck. Arrange over vegetables and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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