Recipe - Cold Roast Duck With Vegetables

1 cup Sweet potatoes
1 cup Carrots
1 cup Cucumber
1 cup Chinese white turnip
1 Green pepper
1 cup Chinese cabbage
One half (up to)
1 cup Sugar
1 cup Vinegar
1 tablespoon Catsup
1 tablespoon Oil
One half teaspoon Salt
One half teaspoon Hot sauce
3 dr Sesame oil; more or less
1 pn Cinnamon
1 ds Pepper
1 Head lettuce
1 (up to)
2 pound Roast duck

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

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

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

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

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

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.