Title: Auntie yuan duck salad
 Categories: Poultry, Chinese, Masterchefs, New york, Au
      Yield: 4 Servings
 
MMMMM-------------------------ROAST DUCK------------------------------
      5 lb Duckling, excess fat
           -- removed
      1 tb Soy Sauce
    1/2 ts Salt
    1/2 ts Peppercorns, Szechwan,
           -- coarsely ground
      2 tb Honey
      2 tb Vinegar, Chinese, rice

MMMMM--------------------------DRESSING-------------------------------
      1 ts Mustard, dry
           Salt
           Pepper, white, ground
      2 ts Sugar
    1/2 ts Garlic, finely chopped
  1 1/2 tb 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 tb Scallions, slivered
           -- (garnish)
           Cilantro (coriander)
           -- (garnish)
      1 ts Sesame seeds, lightly
           -- toasted
 
       ** 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 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.