| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
5-pound duck |
| 2 |
oz |
Ginger; minced |
| 1/2 |
c |
Minced spring onion |
| 4 |
c |
Vegetable oil |
| 12 |
|
Chinese pancakes |
| 1 |
|
Cucumber; thinly sliced |
| 2 |
|
Bunches spring onions |
| 1 |
c |
Plum sauce |
INSTRUCTIONS
Remove the duck's innards and clean it. Smear the duck with ginger and
minced onion. Steam in a large pot for 3 hours. Remove the duck. Heat the
cooking oil in a wok until it is very hot and carefully insert duck. Fry
for 10 minutes or until golden brown and crisp to the touch. Carve the duck
into bite-size pieces and place onto steamed pancakes with spring onion,
cucumber slices, and plum sauce.
MR. CHOW
EAST 57TH STREET, MANHATTAN.
WINE: PINOT GRIGIO.
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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