| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Burmese |
Burmese, Duck, Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Worcestershire sauce |
| 1 |
tb |
Starch,dissolved in 2Tb water |
| 2 |
tb |
Light Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
|
3-4 lb Long Island Duck |
INSTRUCTIONS
Combine the first three ingredients, coat the duck and let stand 2 hrs.
Fill a steamer pan with water 1 1/2" deep. Place duck on rack breast side
up, reserving marinade . Cover, bring water to boil and steam 30 min. Skim
fat from steaming juice and reserve. Preheat oven to 400 F. Transfer duck
to a baking dish and brush with reserved marinade. Roast uncovered 15 min.
Lower heat to 350 and roast a further 40 min. Remove duck to a cutting
board. Skim and discard fat from the pan juices. In a small pan, combine
reserved steaming and roasting juices, bring to a simmer, add the starch
mix and cook, stirring, until thickened. Cut the wings, legs and thighs at
the joints, split the back in half and the breast into quarters. Arrange
pieces on a platter and top with the gravy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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