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Recipe Name: Auntie Yuan Duck Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

5 Pound(s) Duckling, excess fat removed
1 Tablespoon(s) Soy sauce
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Peppercorns, Szechwan
coarsely ground
2 Tablespoon(s) Honey
2 Tablespoon(s) Vinegar, Chinese rice
1 Teaspoon(s) Mustard, dry
Pepper, white ground
2 Teaspoon(s) Sugar
1/2 Teaspoon(s) Garlic, finely chopped
1/3 Cup(s) Stock, chicken **
1/3 Cup(s) Oil, vegetable
Oil, vegetable for deep fat
3 1/2 Ounce(s) Mai fun, rice sticks
2 Cup(s) Lettuce, iceberg shredded
6 Tablespoon(s) Scallions, slivered
Cilantro, coriander
1 Teaspoon(s) Sesame seeds, lightly
* See recipes for Chicken Stock. 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 Date:
6/28/96 7:27 AM From: MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 1678
Calories From Fat: 739
Total Fat: 82.5g
Cholesterol: 771.7mg
Sodium: 1913.2mg
Potassium: 250.3mg
Carbohydrates: 73.8g
Fiber: 3.8g
Sugar: 15.4g
Protein: 153.1g

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