Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Lychee Roast Duck Salad

Salads, Pickles, and Other Cold Foods

Lychee Roast Duck Salad
Ingredients:
Half of a Cantonese Roast Dusk, about ten ounces.
1 teaspoon sesame oil
2 teaspoons soy sauce
10 lychees (fresh, peeled and seeded, or canned)
a few spigs cilantro
Preparation:
1. Bone the duck and shred it.
2.Mix soy sauce and sesame oil and toss with the duck shreds. Put on a platter.
3. Top with the lychees and garnish with the cilantro, then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720