| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Eastwest2 |
4 |
servings |
INGREDIENTS
| 4 |
lb |
Duck – (to 5 lbs); washed, cleaned, |
|
|
And patted dry |
| 2 |
tb |
Salt |
| 1 |
ts |
Freshly-ground white pepper |
| 1/2 |
ts |
Szechwan peppercorns |
| 5 |
c |
Peanut oil |
| 4 |
oz |
Dried lotus seeds; soaked in warm water |
|
|
For 3 hours; and drained |
| 8 |
|
Dried black mushrooms; soaked in warm water |
|
|
For 1 hour; drained, stemmed, quartered |
| 2 |
|
Leeks; white part only, julienned, and |
|
|
Washed very well |
| 1/4 |
lb |
Bacon; cut 1/8" pieces |
| 6 |
sl |
Ginger; peeled |
| 1 |
qt |
Chicken stock; for steaming |
|
|
=== SAUCE === |
| 1 |
tb |
Oyster sauce |
| 1 |
tb |
Dark soy sauce |
| 1 |
tb |
Shaoxing |
| 1 |
tb |
Sugar |
| 1/2 |
tb |
Julienned ginger |
| 2 |
tb |
Butter |
INSTRUCTIONS
Combine salt and peppers. Rub the inside and outside with the salt
mix. Fill a large wok with peanut oil and heat until hot (350
degrees). Place duck in wok and ladle hot oil on duck until
completely golden brown, about 5 minutes total. Drain well.
In a bowl, combine lotus, mushrooms, leeks, bacon and ginger. Stuff
duck with mix and place on a tight fitting oval plate. Fill a wok
with chicken stock and place a steaming rack inside that can
accommodate the plate. Cover with lid and steam for 2 1/2 hours over
medium heat. Remove plate.
Turn the wok on high, add sauce ingredients and reduce stock, if
necessary, to 1 cup. Whisk in the butter to finish the sauce and
check for seasoning.
For Plating: Nap the duck with the sauce and serve whole with a large
serving spoon and fork. A knife will not be necessary.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B39) - from the
TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 2758 Calories (kcal); 291g Total Fat; (93% calories from
fat); 15g Protein; 28g Carbohydrate; 40mg Cholesterol; 5888mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0
Fruit; 57
1/2 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
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