Auntie Yuan Duck Salad

• 5 pounds duck duckling, excess fat removed
• 1 tablespoon soy sauce, tamari
• 1/2 teaspoon salt
• 1/2 teaspoon black peppercorns szechwan, coarsely ground
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 teaspoon dry mustard
• 1 x salt
• 1 x white pepper ground
• 2 teaspoons sugar
• 1/2 teaspoon garlic finely chopped
• 1 1/2 tablespoons soy sauce, tamari
• 13 cup chicken broth
• 13 cup rice vinegar
• 13 cup vegetable oil
• 1 x vegetable oil for deep frying
• 3 1/2 ounces mai fun (rice sticks)
• 2 cups lettuce shredded
• 6 tablespoons scallions, spring or green onions slivered
• 1 x cilantro for garnish
• 1 teaspoon sesame seeds lightly toasted

1. Preheat the oven to 400F (200C).
2. Rub some soy sauce, salt and pepper into the cavity of the duck and place the duck on a rack in the roasting pan.
3. Stir together the honey and the vinegar and brush some over the duck.
4. Roast the duck until crisp and golden, about 1 hour, occasionally brushing with honey-vinegar mixture.
5. Cool.
6. With a sharp knife, remove the skin from each side of the breast and cut into thin slivers.
7. Remove the meat from each side of the breast and cut it into thin slivers.
8. Combine the slivers of skin and the slivers of duck, reserve 1 cup.
9. The remainder of the duck can be saved for another use.
10. In a small bowl, blend together the dressing ingredients and set aside.
11. 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.
12. Turn carefully with a skimmer and cook the other side.
13. Remove the noodles and drain on paper towels.
14. Break up the noodles and arrange them on 4 chilled serving plates.
15. Scatter shredded lettuce over the noodles and top with the reserved duck.
16. Garnish with scallions and cilantro.
17. Stir dressing and drizzle a small amount over each salad.
18. Sprinkle with sesame seeds and serve, passing remaining dressing separately.

duck duckling, soy sauce, salt, black peppercorns szechwan, honey, rice vinegar, mustard, salt, white pepper, sugar, garlic, soy sauce, chicken broth, rice vinegar, vegetable oil, vegetable oil, scallions, cilantro, sesame seeds lightly

Taken from recipeland.com/recipe/v/auntie-yuan-duck-salad-4279 (may not work)