| 1 | Procedure: Cut the duck into 1/3 inch wide, 1.?inches long shreds. |
| 2 | Arrange on a plate in three sections. |
| 3 | Boil the celery in boiling water for 10 seconds. |
| 4 | Remove and plunge into cold water. |
| 5 | Squeeze dry. |
| 6 | Cut into 1.?inch long pieces. |
| 7 | Place on the plate between the duck. |
| 8 | Boil the bean sprouts in boiling water about 5 seconds. |
| 9 | Plunge in cold water and squeeze after cooling, place in the center of the plate. |
| 10 | Mix the mustard powder with cold water in a small bowl. |
| 11 | Keep in a warm place about 3 minutes, until the mustard gets hot. |
| 12 | In another small bowl, combine all ingredients of the seasoning sauce. |
| 13 | Put the duck salad, the mustard, and the seasoning on the table. |
| 14 | Before eating pour the seasoning sauce and mustard over the salad. |
| 15 | Mix all thoroughly until all is well coated. |
| 16 | (you may dip the duck or vegetables into the seasoning sauce or mustard too). |
