| 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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