Liang Pan Ya T'iao ~ Shredded Roast Duck Salad

Recipe Categories : | Chinese | Duck | All Salads | Celery | MAIN INDEX |

Serves : 4

Ingredients :

• ½ lb duck meat, cooked or roasted
• 1 lb celery
• 1 tspn salt
• 1½ cup bean sprouts
• ½ tbsp mustard powder
• 2 tbsp cold water, to make mustard paste
  for seasoning sauce :
• 1½ tbsp sesame paste
• ½ tbsp light soy sauce
• 1 tbsp soup stock
• ½ tspn sugar
• 1 tspn sesame oil
• ½ tbsp roasted sesame seeds

Preparation and Cooking Instructions :

1. Cut the duck into ¼" wide, 1½" long shreds. Arrange on a plate in three sections.
2. Boil the celery in boiling water for 10 seconds. Remove and plunge into cold water. Squeeze dry. Cut into 1½" long pieces. Place on the plate between the duck.
3. Boil the bean sprouts in boiling water about 5 seconds. Plunge in cold water and squeeze after cooling, place in the center of the plate.
4. Mix the mustard powder with cold water in a small bowl. Keep in a warm place about 3 minutes, until the mustard gets hot.
5. In another small bowl, combine all ingredients of the seasoning sauce. Put the duck salad, the mustard, and the seasoning on the table. Before eating pour the seasoning sauce and mustard over the salad. Mix all thoroughly until all is well coated.