Name: Braised Lotus And Leek Duck
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

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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
Converted by MM_Buster v2.0n.

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