| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | Duck, 6 to 7 pounds | |
| 1 | T | Soy sauce |
| 1 | T | Plum sauce |
| 1 | T | Oyster sauce |
| 2 | T | Sweet vegetable sauce |
| 2 | T | Brown bean sauce |
| 1 | t | Hot sauce |
| 1 | t | Salt |
| 1 | t | Honey |
| 1 | pn | Five spices |
| 1 | ds | Pepper |
| Duck giblets | ||
| 1 | c | Water |
| 1 | Head lettuce | |
| 1 | c | Chinese parsley |
| 2 | t | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
Wipe duck inside and out with a damp cloth. Score bird along backbone, but do not cut through bone. In a very large bowl, combine soy, plum, oyster, sweet vegetable, brown bean and hot sauces. Add salt, honey, Five Spices and pepper and blend well. Rub mixture over duck, inside and out. Then place duck in bowl with remaining mixture, and refrigerate, covered, overnight. Drain duck, reserving marinade. Transfer bird to a large heatproof bowl and steam 1-1/2 hours by the bowl-in-a-pot method (see "HOW-TO SECTION"). Drain duck, let cool slightly, then bone. Dice duck giblets and place in a saucepan with water. Bring to a boil, then simmer, covered, 15 minutes. Meanwhile shred lettuce and mince parsley. Arrange boned duck over lettuce. Blend cornstarch and remaining cold water to a paste, then add to pan with giblets, stirring to thicken liquid. Pour giblet sauce over duck. Serve, garnished with minced parsley. VARIATION: In step 3, place under the duck in heatproof bowl 2 pounds of either taro or potatoes, peeled and cubed; then steam as directed. TIME INCLUDES OVERNIGHT REFRIGERATION From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 22
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 28.3mg
Sodium: 466.4mg
Potassium: 66.2mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 1.4g