INGREDIENTS

INSTRUCTIONS

Wipe duck inside and out with a damp cloth. Rub liberally with salt
and pepper. Let stand 1 hour. Place bird in a deep, heatproof bowl  and
steam 1-1/2 to 2 hours by the bowl-in-a-pot method (see "HOW-TO
SECTION"). Drain duck and let cool. Wipe dry, then truss (see "HOW-TO
SECTION"). 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. Let duck cool
slightly, then chop, bones and all, in bite-size pieces. Serve with
scallion brushes (see "HOW-TO SECTION"), a plum or hoisin sauce dip,
or any other dip for deep-fried duck (see recipes).  NOTE: The
technique of double-frying can be used here. In step 4,  deep-fry the
duck 5 minutes, lift out; reheat the oil. Then return  the bird and
deep-fry again until crisp and golden.  VARIATIONS    In Step 1, rub
duck with any of the following mixtures:    2 teaspoons salt, 1/4
teaspoon anise pepper and 1/8 teaspoon Five  Spices    2 tablespoons
sherry, 2 teaspoons salt, 1/2 teaspoon sugar, 1/4  teaspoon red pepper
1-1/2 tablespoons soy sauce, 1 tablespoon brown bean sauce, mashed;
and 1/2 teaspoon Five Spices    1 to 2 scallion stalks and 3 or 4
slices fresh ginger root, both  minced; 1 tablespoon Szechwan
peppercorns, crushed; and 2 teaspoons  salt    In Step 2, before
steaming, add to bowl with duck 2 scallion stalks  and 2 or 3 slices
fresh ginger root.    In Step 3, before trussing duck, coat with a
mixture of 2  tablespoons cornstarch and 1 tablespoon soy sauce; or 3
tablespoons  flour and 1 egg, lightly beaten.  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: 10
Total Fat: 1.1g
Cholesterol: 13.6mg
Sodium: 9.2mg
Potassium: 14.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 2.5g