Auntie Yuan Duck Salad Recipe

Summary

Preparation Time10 MinCooking Time1 Hr 30 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Roast duck1
 Duckling5 Pound, excess fat removed
 Soy sauce1 Tablespoon
 Salt1⁄2 Teaspoon
 Ground szechwan peppercorns1⁄2 Teaspoon
 Honey2 Tablespoon
 Rice vinegar2 Tablespoon (Chinese)
 Dry mustard1 Teaspoon
 Freshly ground white pepper To Taste
 Salt To Taste
 Sugar2 Teaspoon
 Finely chopped garlic1⁄2 Teaspoon
 Soy sauce1 1⁄2 Tablespoon
 Chicken stock1⁄3 Cup (5.33 tbs)
 Rice vinegar1⁄3 Cup (5.33 tbs) (Chinese)
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Vegetable oil2 Cup (32 tbs) (For Deep Frying)
 Rice sticks3 1⁄2 Ounce (Mai Fun)
 Shredded iceberg lettuce2 Cup (32 tbs)
 Slivered scallions6 Tablespoon (For Garnish)
 Cilantro1 Tablespoon (Coriander, For Garnish)
 Sesame seed1 Teaspoon, lightly toasted

Directions

GETTING READY
1) Preheat the oven to 400 degrees
2) Season the duck’s cavity with soy sauce, salt and pepper.

MAKING
3) In a roasting pan, place the duck and brush the duck with honey and vinegar mixture
4) Roast the duck for about an hour until it’s crisp, rubbing the honey-vinegar mixture often
5) After it’s cool, remove the skin and cut the breast into thin slivers
6) Save one cup of skin and slivered duck
7) Blend the dressing ingredients in a small bowl and keep aside
8) Take a wok, heat vegetable oil and add mai fun noodles, cook both sides until puff and drain on paper towels.

SERVING
9) On serving plates, arrange the noodles and sprinkle shredded lettuce and place the duck
10) Garnish each plate with seal-lions and cilantro and sprinkle dressing over each salad
11) Serve after sprinkling with sesame seeds
Quantcast