Auntie Yuan Duck Salad
-- removed 1 tb Soy Sauce 1/2 ts Salt 1/2 ts Peppercorns, Szechwan, -- coarse...
Ingredients
- 1/2tsp salt
- 1/2tsp peppercorns, szechwan,
- 2tbsp vinegar, chinese, rice
- 1/2tsp garlic, finely chopped
- 11/2 tb soy sauce
- 1/3cup stock, chicken **
- 1/3cup vinegar, chinese, rice
- 1/3cup oil, vegetable
Directions
- 1
ROAST DUCK--------------------------------- 5 lb Duckling, excess fat -- removed 1 tb Soy Sauce 1/2 ts Salt 1/2 ts Peppercorns, Szechwan,
- 2
For Roast Duck: =============== Preheat the oven to 400 F
- 3
Rub some soy sauce, salt and pepper into the cavity of the duck and place the duck on a rack in the roasting pan
- 4
Stir together the honey and the vinegar and brush some over the duck
- 5
Roast the duck until crisp and golden, about 1 hour, occasionally brushing with honey-vinegar mixture
- 6
With a sharp knife, remove the skin from each side of the breast and cut into thin slivers
- 7
Remove the meat from each side of the breast and cut it into thin slivers
- 8
Combine the slivers of skin and the slivers of duck, reserve 1 cup