Recipe
November 9, 2009
Peking Duck On Asian Glass Noodles & Seaweed
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.
Directions
Yield:
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.
Donna Griffith