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Duck salad

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Artist: _
Categories: Asian, Chinese, Duck, Ethnic, Exotic, Poultry, Salads
Yield: 4
Rating: no rating.
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Ingredients:
ROAST DUCK
5 lbsDuckling, excess fat
-- removed
1 tbspSoy Sauce
1/2 tspSalt
1/2 tspPeppercorns, Szechwan
-- coarsely ground
2 tbspHoney
2 tbspVinegar, Chinese, rice
DRESSING
1 tspMustard, dry
Salt
Pepper, white, ground
2 tspSugar
1/2 tspGarlic, finely chopped
1 1/2 tbspSoy Sauce
1/3 cupStock, chicken **
1/3 cupVinegar, Chinese, rice
1/3 cupOil, vegetable
Oil, vegetable (for deep
-- fat frying)
3 1/2 ozMai fun, (rice sticks)
2 cupLettuce, iceberg, shredded
6 tbspScallions, slivered
-- (garnish)
Cilantro (coriander)
-- (garnish)
1 tspSesame seeds, lightly
-- toasted
Procedures:
1** see recipes for chicken stock.
2For roast duck: =============== preheat the oven to 400°F.
3Rub some soy sauce, salt and pepper into the cavity of the duck and place the duck on a rack in the roasting pan.
4Stir together the honey and the vinegar and brush some over the duck.
5Roast the duck until crisp and golden, about 1 hour, occasionally brushing with honey-vinegar mixture.
6Cool.
7With a sharp knife, remove the skin from each side of the breast and cut into thin slivers.
8Remove the meat from each side of the breast and cut it into thin slivers.
9Combine the slivers of skin and the slivers of duck, reserve 1 cup.
10The remainder of the duck can be saved for another use.
11For dressing: ============= in a small bowl, blend together the dressing ingredients and set aside.
12In a wok or wide casserole, heat 2 inches of vegetable oil over high heat to 450°F.
13Carefully, add mai fun noodles, in a few seconds they will puff.
14Turn carefully with a skimmer and cook the other side.
15Remove the noodles and drain on paper towels.
16Break up the noodles and arrange them on 4 chilled serving plates.
17Scatter shredded lettuce over the noodles and top with the reserved duck.
18Garnish with scallions and cilantro.
19Stir dressing and drizzle a small amount over each salad.
20Sprinkle with sesame seeds and serve, passing remaining dressing separately.
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