| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Meats, Ethnic, Chinese, Poultry, Main dish | 4 | Servings |
INGREDIENTS
| 1 | DUCKLING, MED.-SIZE, DRESSED | |
| SOY SAUCE (FOR DUCKLING) | ||
| 2 | STALKS CELERY | |
| 1 | WHOLE GREEN ONION | |
| 4 | THIN SLICES GINGER ROOT | |
| 5 | CHINESE BLACK MUSHROOMS, PRESOAKED | |
| 2 | PIECES DRIED MANDARIN ORANGE PEEL(SIZE OF A HALF-DOLLAR) PRESOAKED | |
| 5 | THINLY SLICED PIECES BAMBOO SHOOTS | |
| 10 | STAR ANISE SEEDS | |
| 1 1/4 | ts | SALT |
| 1/4 | ts | SUGAR |
| 1 | ds | PEPPER |
| 1 | ts | MSG(OPTIONAL) |
| 1 | tb | CORNSTARCH |
| 1 | tb | SOY SAUCE |
| CHINESE PARSLEY | ||
| VEGETABLE OIL (FOR FRYING) | ||
| LOOSE LETTUCE LEAVES,GARNISH |
INSTRUCTIONS
This dish will require a good deal of time to prepare but will turn out well. Rub soy sauce over duckling. Boil enough oil to cover the bird in large deep-fry pan. Add duck, fry until entire bird is well-browned. Remove, drain on absorbent toweling. Use sharp cleaver to slash duck from breast to lower belly. Don't cut through bone. Place duck in pan, stuff cavity w/celery,onion,ginger root,black mushrooms, orange peel, bamboo shotts, anise, 1 tsp. salt, sugar,pepper,& MSG. Distribute evenly. Place on platter,elevate in a steamer. Cover, steam for 2-1/2 hrs. Make sure water is replenished as it evaporates. Remove platter, allow duck to cool. Discard all ingredients except bamboo shoots & mushrooms. Save all juices for gravy. Carefully remove wings & legs. Gently separate flesh from carcass w/hands.,starting from slash & keeping skin intact. Be sure not to make any more holes in skin,& to keep bird in its natural shape.(Carcass will make good soup.) Spread duck,meat side up, on a deep platter. De-bone the legs, place w/wings. Spread mushrooms & bamboo shoots on duck meat. Replace in steaming utensil & steam again 20 min. Remove. Line large serving platter w/ lettuce leaves. Turn platter w/ duck upside-down so that duck rests on leaves,skin side up. Pour cooking juices into saucepan. There should be 2 cups liquid. Bring to boil,on high heat. Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir continuously until gravy thickens. Pour gravy over whole duck. Garnish w/ Chinese parsley & serve immediately. Chopsticks are recommended. Temperature(s): HOT Effort: DIFFICULT Time: 04:00 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE:WAN FU WHITE WINE Posted to MM-Recipes Digest V3 #357 From: jlewis1@juno.com (Julie L. Lewis) Date: Sat, 28 Dec 1996 16:12:24 PST
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