*  Exported from  MasterCook  *
                           AUNTIE YUAN DUCK SALAD
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Chinese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----ROAST DUCK-----
    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
    1       t            Mustard, dry
                         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
        Source:  New York’s Master Chefs, Bon Appetit
        :  Written by Richard Sax, Photographs by Nancy
        :  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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