Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 5 lb Duckling, excess fat removed
- 1 Tbsp. Soy Sauce
- 1/2 tsp Salt
- 1/2 tsp Peppercorns, Szechwan, coarsely grnd
- 2 Tbsp. Honey
- 2 Tbsp. Vinegar, Chinese, rice
- 1 tsp Mustard, dry Salt Pepper, white, grnd
- 2 tsp Sugar
- 1/2 tsp Garlic, finely minced
- 1 1/2 Tbsp. 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 ounce Mai fun, (rice sticks)
- 2 c. Lettuce, iceberg, shredded
- 6 Tbsp. Scallions, slivered (garnish) Cilantro (coriander) (garnish)
- 1 tsp Sesame seeds, lightly toasted
Инструкции
- ** 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 till crisp and golden brown, about 1 hour, occasionally brushing with honey-vinegar mix. Cold.
- 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 c.. 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 possibly wide casserole, heat 2 inches of vegetable oil over high heat to 450 F. Carefully, add in 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 503g | |
| Recipe makes 4 servings | |
| Calories 1079 | |
| Calories from Fat 574 | 53% |
| Total Fat 64.05g | 80% |
| Saturated Fat 13.2g | 53% |
| Trans Fat 0.47g | |
| Cholesterol 446mg | 149% |
| Sodium 1370mg | 57% |
| Potassium 109mg | 3% |
| Total Carbs 13.0g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 11.27g | 8% |
| Protein 105.95g | 170% |
