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Manchurian Duck Salad

1 whole roasted or bar-b-qued duck
1 tablespoon peanut oil
1 large clove garlic (finely chopped)
1/2 teaspoon ginger (finely chopped)
1 chili pepper (finely chopped)
1/2 cup fruit brandy
1/4 cup salad oil
3/4 cup rice vinegar
1 teaspoon sugar
2 tablespoons soy sauce
sesame oil
butter lettuce
1 tomato (cut into 6 wedges)
12 mandarin orange sections (fresh or canned)
2 mushrooms (thinly sliced)
3 tablespoons coarsely chopped peanuts

Stir fry garlic, ginger and chili pepper in the peanut oil, over
medium-high heat, until fragrant. Lower heat to medium, add the
brandy and flambe. Reduce by half. Set aside and cool to room

In a non-metallic bowl, whisk together salad oil, rice vinegar,
sugar and soy sauce. Add a few drops of sesame oil. While continuing
to whisk, slowly drizzle the brandy mixture into the salad oil,
rice vinegar, sugar and soy sauce.

Reheat the duck, remove the meat from the bones then slice into
1/8 - 1/4 inch pieces. Place butter lettuce leaves on each of
three plates, covering the entire plate. Drizzle 1 ounce of dressing
evenly over lettuce on each plate. Decoratively, place the duck
meat on top of the lettuce plates. Garnish the plates with the
tomato wedges, sliced mushrooms, mandarin orange sections and
chopped peanuts. Drizzle another ounce of dressing evenly over
each salad.

Serves three.


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