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1
Cook the ducks one at a time in the sauce.
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2
Remove and let cool.
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3
Cut the ducks into quarters and pull the bones from the meat.
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4
Cut away and discard the skin and any fat.
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5
At this point, the ducks may be prepared a day or longer in advance.
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6
If it is not to be used immediately, wrap the pieces in foil or plastic wrap and refrigerate or freeze.
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7
Cut the meat when it is at room temperature or defrosted or pull it into one-inch-wide shreds.
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8
Meanwhile, preheat the oven to 325 degrees.
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9
Put the pine nuts in an ovenproof skillet and toss them in one-half teaspoon of the corn oil.
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10
Place in the oven and bake 10 to 15 minutes or until golden brown.
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11
Cool.
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12
Put the nuts in a large mixing bowl and add the duck, shredded green peppers and cabbage.
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13
Put the remaining three-quarter cup of corn oil in a saucepan and add the chopped scallions, ginger, peppercorns, pepper and chili peppers.
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14
Combine the dark soy sauce, hoisin sauce, honey, garlic and chili paste with garlic in a small bowl.
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15
Bring the corn-oil mixture to the simmer and let cook one minute, no longer.
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16
Add the soy-sauce mixture and stir.
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17
Remove from the heat.
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18
Pour this simmering liquid over the salad.
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19
Toss, blending well, and serve immediately.
