Chinese roast duck with split buns
This is so close to the dish at P.F. Chang, but a lot more economical- the meal is under $20 and you don't even have to cook a thing. You do have to make a trip to the Asian market where they sell hot, fresh cooked meats like roast pork and poultry.
serves 4-6
1 roast duck from the Asian market-ask for it 'chopped'
1-2 pkg. frozen split steam buns, from the freezer at the Asian market (available in whole wheat, too)
1 bunch green onions, cut to 3 inch lenghts, then cut in halves
1 small english (hot house) cucumber, sliced to match sticks
4 large radishes, cut to match sticks
sprigs fresh cilantro
bottled Chinese style plum sauce
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Working with your hands, remove the meat from the chopped duck while it is still warm, keeping the chopped pieces as intact as possible and keeping some skin with each piece. Cover and set aside until ready to proceed, up to 4 hours.
When ready, preheat oven to 400. Place duck pieces on cookie sheet and reheat until you can see them sizzle, about 10 min.
While duck is reheating, steam or microwave buns according to package directions. Steaming will give you a better quality, moister bun that stays soft and fresh. If you're microwaving, put them in a tortilla warmer to reheat and keep there until needed individually. Arrange vegetables and duck pieces on individual plates. To eat, take a hot steamed bun in your hand, spread with some plum sauce, place a piece of duck and your choice of vegetables into bun, pinch closed tight and enjoy!
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