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Peking Duck On Asian Glass Noodles & Seaweed

Photo Peking Duck On Asian Glass Noodles And Seaweed

Toronto's Nota Bene executive chef, David Lee, has shared this easy-to-prepare appetizer recipe. Pre-cooked duck, crunchy fried noodles, and Asian berries topped on crisp seaweed paper make the perfect party hors d'oeuvres. Prepare the ingredients ahead of time for easy holiday entertaining.

Ingredients: 

Peking duck, pre-cooked*
6 strands of Asian glass noodles*
Canola oil or vegatable oil, enough to fill an inch in a small frying pan
Dried goji berries*
Nori sheets (seaweed sheets)*
Coriander seedlings*
Hoisin sauce*
*Available at Asian supermarkets.

Instructions: 

Step 1: Keeping the skin of the duck on, slice duck into 1/2" thick by 1-1/2" long bite-sized pieces. Set aside.

Step 2: Cut the glass noodles into 2" strips. Fry them in hot canola or vegetable oil (completely submerged) in a shallow frying pan for 2 seconds. Remove from oil and set aside.

Step 3: Rehydrate the goji berries in hot water for about 15 minutes. Drain and set aside.

Step 4: Cut the nori sheets into 3" squares, large enough to neatly hold 1 piece of duck. Torch each nori sheet over a blow torch or an open gas flame for 1 second, just until crisp. They should be firm enough for guests to pick up with the noodles and duck topped on each.

Step 5: Place a few fried noodles on each sheet of nori. Top with pieces of duck, goji berries, coriander seedlings and hoisin sauce.

Author: 

David Lee

Photographer: 

Donna Griffith

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