The Secrets Of Making A Perfect Roasted Duck Salad

ROAST DUCK

5 lb Duckling,excess fat removed
1 T Soy Sauce
1/2 t Salt
1/2 t Peppercorns,Szechwan, Coarsely Ground
2 T Honey
2 T Vinegar,Chinese, rice

DRESSING

1 t Mustard,dry
Salt
Pepper,white, ground
2 t Sugar
1/2 t Garlic,finely chopped
1 1/2 T 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 oz Mai fun,(rice sticks)
2 c Lettuce,iceberg, shredded
6 T Scallions,slivered (garnish)
Cilantro (coriander) (garnish)
1 t Sesame seeds,lightly toasted

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 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 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.

About The Author
Jonathan Teng Copyright 2005 Jonathan loves eating! If you have loved this recipe, then you'll be totally amazed about what's inside Quick Easy Recipes Secrets - the definitive guide to all food lovers. http://www.easy-recipes-secrets.com/quick-easy-recipes.html **ANNOUNCEMENT** Publishers make money just for putting this article on their website. More info at http://easy-recipes-secrets.com/affiliates.html

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Roast Duck with Apricots and Juniper Berries

Ingredients:

3 cups water
25-30 juniper berries, gently crushed
1 5 lb duck; heart, liver, gizzard and neck reserved
5 large fresh thyme sprigs
1 bay leaf
15-25 large dried apricots (about 10 ounces)
2 Tbs red wine vinegar

Salt and pepper to taste

Preparation:

Put 3 cups of water, 20 juniper berries and pinch of salt to boil in a large saucepan. Reduce heat to medium, cover and simmer 10 minutes. Set broth aside.

Preheat oven to 450°F. Cut wing tips from duck and set aside. Season cavity of duck with salt and pepper. Place heart, liver, and gizzard in cavity, then 10 juniper berries, 4 thyme sprigs, and bay leaf. Tie legs together to hold shape. Place duck, breast side up, in roasting pan. Add wing tips and neck to pan. Pour 1 cup juniper broth over duck. Roast duck in center of oven, about 30 minutes, until it begins to brown.

Meanwhile, bring remaining juniper broth to boil. Add apricots; cover, reduce heat to medium, and simmer until apricots are soft, about 5 minutes. Transfer apricots to a small bowl.

Spoon off 1/2 cup fat from top of liquid in roasting pan, tilting pan. Pour 1/2 cup apricot liquid over duck. Turn duck, breast side down. Pour 1/2 cup apricot liquid over duck. Return to oven; roast 15 minutes. Turn duck, breast side up. Arrange apricots around duck; spoon pan juices over apricots. Drizzle vinegar over duck. Return to oven and roast duck until skin is crisp, about 20 minutes longer. Transfer to cutting board, breast side down; let duck rest 20 minutes.

Discard wing tips and neck. Transfer apricots to bowl. Pour pan juices into medium saucepan and spoon off fat. Add the thyme sprig and boil until juices are reduced to 1 1/4 cups and thickened slightly, stirring occasionally, about 7-8 minutes. Return apricots to juices to rewarm and season with salt and pepper. Turn duck, breast side up. Cut legs from duck. Cut off wings with some breast attached. Cut breasts from duck and thinly slice crosswise. Spoon juices with apricots over duck and enjoy!

Hunting Recipes

Article Source: http://EzineArticles.com/?expert=Frank_King

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