| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Meats |
6 |
Servings |
INGREDIENTS
| 2 |
|
Ducks 4-5 lbs |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
|
Cloves garlic |
| 2 |
sm |
Pieces ginger |
| 1 |
c |
Chopped onion |
| 2 |
|
Stalks celery |
| 1 |
c |
Ice-cold water |
| 1 1/3 |
c |
Plum sauce |
| 2/3 |
c |
Bean sauce |
INSTRUCTIONS
Additional plum sauce for topping Preheat oven to 400
deg. Pat ducks inside and out with paper towels. Rub
skin and cavity with salt, pepper, garlic and ginger;
then stuff with garlic and ginger pieces, onion and
celery. Place breast side up on rack in shallow pan
and roast, pricking skin frequently, 20 minutes.
Remove from oven and carefully pour ice water over
ducks. Return to oven and roast, pricking skin
frequently, 20 minutes longer. Turn and roast another
20 minutes. Combine plum and bean sauces. Remove ducks
from oven and spread some of sauce over backs. Roast
15 minutes. Turn ducks breast side up, spread sauce
over and roast another 30 minutes, basting
occasionally. Let ducks cool, then refrigerate
overnight. Using kitchen or poultry shears, cut ducks
in half lengthwise. With boning knife, cut around
joints and remove legs. Cut away at joints; remove
meat and discard bones. Cut away carcass; discard
bones. Lay boned duck flat and slice thinly. Leave
legs whole. To serve: Brush duck with additional sauce
and reheat to warm through. Serve with dish of plum
sauce and Chinese pancakes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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