Roast Duck


  • 5 lb duckling, excess fat removed
  • 1 Tbsp. soy sauce
  • 1/2 tsp. salt
  • 1/2 tsp. Szechwan peppercorns, coarsely ground
  • 2 Tbsp. honey
  • 2 Tbsp. Chinese rice vinegar


  • 1 tsp. mustard, dry
  • salt
  • White pepper, ground
  • 2 tsp. sugar
  • 1/2 tsp. garlic, finely chopped
  • Ad

  • 1 1/2 Tbsp. soy sauce
  • 1/3 cup chicken stock
  • 1/3 cup Chinese rice vinegar
  • 1/3 cup vegetable oil
  • 3 1/2 oz mai fun (rice sticks)
  • 2 cup iceberg lettuce, shredded
  • 6 Tbsp. scallions, slivered
  • cilantro (coriander)
  • 1 tsp. sesame seeds, lightly toasted


For Roast Duck: Preheat the oven to 400 degrees 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 the 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 degrees 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.

By Jonathan from Mauritius

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