Form the feeling of our own ignorance, vanity, poverty, infirmity, and – what is more – depravity and corruption, we recognize that the true light of wisdom, sound virtue, full abundance of every good, and purity of righteousness rest in the Lord alone. To this extent we are prompted by our own ills to contemplate the good things of God; and we cannot seriously aspire to Him before we begin to become displeased with ourselves… Accordingly, the knowledge of ourselves not only arouses us to seek God, but also, as it were, leads us by the hand to find Him.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Chinese	Salad	4	Servings

INGREDIENTS

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
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

INSTRUCTIONS

ROAST DUCK
DRESSING
** 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.
Source:  New York's Master Chefs, Bon Appetit Magazine, Written by Richard
Sax, Photographs by Nancy McFarland, The Knapp Press, Los Angeles, 1985
Chef: Simon Teng, Auntie Yuan Restaurant, New York Co-Owner: Ed Schonfeld
Co-Owner: David Keh
Date:    6/28/96 7:27 AM
From: dlassiter@atsva.com
MC-Recipe Digest V1 #133
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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