Auntie Yuan Duck Salad
Auntie Yuan Duck Salad recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roast duck | |||
| 5 | pounds |
duck
duckling, excess fat removed |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black peppercorns
szechwan, coarsely ground |
|
| 2 | tablespoons |
honey
|
|
| 2 | tablespoons |
rice vinegar
|
|
| Dressing | |||
| 1 | teaspoon |
dry mustard
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
ground |
*
|
| 2 | teaspoons |
sugar
|
|
| ½ | teaspoon |
garlic
finely chopped |
|
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| ⅓ | cup |
chicken broth
|
|
| ⅓ | cup |
rice vinegar
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 3 ½ | ounces |
mai fun (rice sticks)
|
* |
| 2 | cups |
lettuce
shredded |
|
| 6 | tablespoons |
scallions, spring or green onions
slivered |
|
| 1 | x |
cilantro
for garnish |
*
|
| 1 | teaspoon |
sesame seeds
lightly toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roast duck | |||
| 2.3 | kg |
duck
duckling, excess fat removed |
|
| 15 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black peppercorns
szechwan, coarsely ground |
|
| 3E+1 | ml |
honey
|
|
| 3E+1 | ml |
rice vinegar
|
|
| Dressing | |||
| 5 | ml |
dry mustard
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
ground |
*
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
garlic
finely chopped |
|
| 23 | ml |
soy sauce, tamari
|
|
| 79 | ml |
chicken broth
|
|
| 79 | ml |
rice vinegar
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 101.2 | ml/g |
mai fun (rice sticks)
|
* |
| 473 | ml |
lettuce
shredded |
|
| 9E+1 | ml |
scallions, spring or green onions
slivered |
|
| 1 | x |
cilantro
for garnish |
*
|
| 5 | ml |
sesame seeds
lightly toasted |
|
Directions
For Roast Duck
Preheat the oven to 400℉ (200℃). 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℉ (230℃) 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.
