Cold Roast Duck With Vegetables

Ingredients:

  • 1 cup sweet potatoes
  • 1 cup carrots
  • 1 cup cucumber
  • 1 cup chinese white turnip
  • 1 green pepper
  • 1 cup chinese cabbage (up to)
  • 1 cup sugar
  • 1 cup vinegar
  • 1 Tbsp catsup
  • 1 Tbsp oil
  • 1/2 tsp salt
  • 1/2 tsp hot sauce
  • 3 drop sesame oil; more or less
  • 1 pinch cinnamon
  • 1 dash pepper
  • 1 head lettuce
  • 2 lbs roast duck

Preparation:

Peel and shred sweet potatoes, carrots, cucumber and Chinese white turnip. Shred green pepper and Chinese cabbage.

Combine sugar, vinegar, catsup, oil, salt, hot sauce, sesame oil, cinnamon and pepper. Add to shredded vegetables and toss well. Refrigerate, covered, 24 hours.

Toss vegetables again and refrigerate, covered, 24 hours more. Drain, discarding marinade.

Shred lettuce and arrange on a serving platter. Top with drained vegetables.

Bone and shred roast duck. Arrange over vegetables and serve.

Servings: 4
Source: The Thousand Recipe Chinese Cookbook Print This Page
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