| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 6 to 7 pounds |
| 2 |
ts |
Soy sauce |
| 1 |
c |
Barley |
| 1 |
c |
Dried black mushrooms |
| 1 |
|
Piece dried tangerine peel |
| 1 |
c |
Lotus seeds |
| 1 |
c |
Gingko nuts |
| 1/4 |
c |
Ham |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
|
|
Oil for deep-frying |
| 1/2 |
|
Bunch Chinese parsley |
| 2 |
|
Scallions (up to) |
| 5 |
|
Cloves star anise |
| 2 |
c |
Stock |
| 1 |
ds |
Pepper |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Soy sauce |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 1/2 |
|
Bunch Chinese parsley |
INSTRUCTIONS
1. Bone duck (see "HOW-TO SECTION"), leaving shape and skin intact. Hang
up to dry in a cool, airy place 1 to 2 hours; then rub skin lightly with
soy sauce.
2. Separately soak barley, dried mushrooms and tangerine peel. Blanch
lotus seeds. Shell and blanch ginkgo nuts.
3. Coarsely chop ham and soaked mushrooms. Mix well with drained barley,
lotus seeds, ginkgo nuts, salt and sugar. Stuff mixture into duck cavity,
then sew up securely or skewer.
4. Heat oil to boiling. Using a wire basket or long-handled Chinese
strainer, gently lower in duck and deep-fry, basting and turning, until
golden. Drain on paper toweling.
5. Transfer duck to a heatproof bowl. Stem parsley; trim off scallion
roots; then place over duck, along with star anise and soaked tangerine
peel.
6. Steam by the bowl-in-a-pot method until done (2 to 2-1/2 hours). See
"HOW-TO SECTION".
7. Discard duck topping. Let bird cool slightly, then cut in 1/2-inch
slices.
8. Heat stock in a saucepan. Stir in pepper, remaining salt and soy sauce.
Blend cornstarch and cold water to a paste, then stir into stock to
thicken. Pour over duck slices and serve, garnished with remaining parsley.
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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