| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 1 | tb | Szechwan peppercorns |
| 6 | tb | Salt |
| 1 | Duck; 4 pounds | |
| 2 | tb | Sherry |
INSTRUCTIONS
1. Put Szechwan peppercorns and salt in a dry pan and stir constantly for 5 minutes over low heat. Let cool slightly, then crush peppercorns with a rolling pin and strain through a sieve. 2. Wipe duck inside and out with a damp cloth. Rub inside and out with pepper-salt mixture. Refrigerate, covered, overnight. 3. Rinse duck briefly with cold water to remove pepper salt coating. Transfer to a large heatproof bowl and add sherry. 4. Steam 1-1/4 hours by the bowl-in-a-pot method (see "HOW-TO SECTION"). Turn off heat, but keep pan covered until duck has cooled to room temperature. 5. Drain duck, reserving liquid. Chop, bones and all, in 1-1/2 inch sections; or bone and cut in 1- by 2-inch strips. Pour duck liquid over, and chill. Serve cold. NOTE: The duck in this dish is reddish and tender. It should not be confused with preserved duck, which is heavily salted and dried. VARIATIONS: 1. For the Szechwan peppercorns, substitute 1 teaspoon either ground Szechwan pepper, ground black pepper, or cinnamon. In step 1, heat with the salt, stirring only 1 minute. 2. After step 1, add 1/2 teaspoon ground star anise to pepper salt mixture. 3. At the end of step 2, wrap duck well in foil and refrigerate 3 to 4 days. 4. In step 4, instead of steaming the duck, place in a heavy saucepan with 8 cups cold water and bring to a boil. Then simmer, covered, until tender but not too soft (about 40 to 60 minutes). Pick up step 5. 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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