| ROAST DUCK | | | | and pepper into the cavity of the duck and place the |
| 5 lb Duckling,excess fat removed | | | | duck on a rack in the roasting pan. Stir together the |
| 1 T Soy Sauce | | | | honey and the vinegar and brush some over the duck. |
| 1/2 t Salt | | | | Roast the duck until crisp and golden, about 1 hour, |
| 1/2 t Peppercorns,Szechwan, Coarsely Ground | | | | occasionally brushing with honey-vinegar mixture. Cool. |
| 2 T Honey | | | | With a sharp knife, remove the skin from each side of |
| 2 T Vinegar,Chinese, rice | | | | the breast and cut into thin slivers. Remove the meat |
| DRESSING | | | | from each side of the breast and cut it into thin slivers. |
| 1 t Mustard,dry | | | | Combine the slivers of skin and the slivers of duck, |
| Salt | | | | reserve 1 cup. The remainder of the duck can be |
| Pepper,white, ground | | | | saved for another use. |
| 2 t Sugar | | | | For Dressing: |
| 1/2 t Garlic,finely chopped | | | | In a small bowl, blend together the dressing ingredients |
| 1 1/2 T Soy Sauce | | | | and set aside. In a wok or wide casserole, heat 2 |
| 1/3 c Stock,chicken | | | | inches of vegetable oil over high heat to 450 F. |
| 1/3 c Vinegar,Chinese, rice | | | | Carefully, add mai fun noodles, in a few seconds they |
| 1/3 c Oil,vegetable | | | | will puff. Turn carefully with a skimmer and cook the |
| Oil,vegetable (for deep fat frying) | | | | other side. Remove the noodles and drain on paper |
| 3 1/2 oz Mai fun,(rice sticks) | | | | towels. |
| 2 c Lettuce,iceberg, shredded | | | | Break up the noodles and arrange them on 4 chilled |
| 6 T Scallions,slivered (garnish) | | | | serving plates. Scatter shredded lettuce over the |
| Cilantro (coriander) (garnish) | | | | noodles and top with the reserved duck. Garnish with |
| 1 t Sesame seeds,lightly toasted | | | | scallions and cilantro. Stir dressing and drizzle a small |
| For Roast Duck: | | | | amount over each salad. Sprinkle with sesame seeds |
| Preheat the oven to 400 F. Rub some soy sauce, salt | | | | and serve, passing remaining dressing separately. |