Recipe#25677

Title: AUNTIE YUAN DUCK SALAD

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

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:
  




  
       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.