The Secrets Of Making A Perfect Roasted Duck Salad

ROAST DUCK

* 3 tbsp Canola oil * 1 lb. raw medium peeled shrimp * 2 cups broccoli florets * 2 cups sliced mushrooms * 4 scallions, trimmed and chopped * 2 tbsp Garlic, minced * 2 tbsp fresh ginger, minced * 1 cup cold vegetable broth (see recipe above), mixed with 2tbsps, cornstarch * 1 package of organic milletMeanwhile in a large saut� pan, heat the olive oil. Add the garlic and cook at a low flame for a couple of minutes (do not brown). Add the steamed vegetables and optional heavy cream and raise the heat to medium. Cook just enough to heat.For Dressing:NOTE: It takes more than two cloves of roasted garlic, for this recipe. On a sheet of aluminum foil place two heads of garlic and cut the stem end off with a knife. Drizzle a little olive oil over them and wrap tightly. Bake in a 400 degree oven for one hour. When cool enough to handle, squeeze out the roasted garlic, into a bowl, discarding the shells. Mash well with a fork.With a slotted spoon, place the chicken and mushrooms on a platter, mushrooms on the bottom and breasts on top, skin side up. Skim off excess fat and spoon juices over the chicken. Sprinkle with parsley.* 1 lb of organic lentils (2 1/2 cups), rinsed * 8 cups water or stock * 1 onion, chopped * 3 cloves of garlic, chopped * 2 carrots, sliced * 2 stalks celery, chopped * 1 bay leaf * 2 sprigs of thyme, or 1/2 tsp dried * Organic Texmati brown rice (follow instructions on package)1 t Mustard,dry
Salt
Pepper,white, ground
2 t Sugar
1/2 t Garlic,finely chopped
1 1/2 T 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 T Scallions,slivered (garnish)
Cilantro (coriander) (garnish)
1 t Sesame seeds,lightly toasted1/3 jar of Sharwood's Curry Stir Fry Sauce

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.

Author: Jonathan Teng