| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Poultry |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Soy sauce |
| 1 |
|
Duck; rinsed and dried |
| 7 |
c |
Vegetable oil |
| 3 |
|
Green onions; chopped |
| 4 |
|
Thin-slice rounds fresh ginger |
| 3 |
tb |
Hoisin sauce |
| 6 |
|
Pieces star anise |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Msg |
| 1 1/2 |
ts |
Sugar |
| 1 1/2 |
ts |
Cornstarch |
| 1 |
ts |
Sesame oil |
| 1/2 |
c |
Broccoli florets |
| 1/2 |
c |
Snow peas |
| 1/2 |
c |
Sliced bamboo shoots |
| 1/2 |
c |
Sliced carrot |
INSTRUCTIONS
Spread 1/3 cup soy sauce on the duck. Heat 6 cups oil in a wok or
heavy-bottomed dutch oven & deep-fry the duck over high heat, turning
occasionally to have equal browning all around. When duck is golden brown
all around, remove from oil & drain. Strain & reserve oil for future use.
Mix together chopped green onions, sliced ginger, remaining soy sauce,
hoisin sauce, and anise. Spread this all over the in- side and outside of
the duck. Steam duck for 1-1/2 hours. Remove the duck from the steamer and
set it aside on a plate, covered with foil to keep it warm. Reserve the
steaming liquid. In a medium bowl, mix together the salt, MSG, sugar,
cornstarch, and sesame oil. Toss the broccoli, snow peas, bamboo shoots,
and carrot in the cornstarch mixture. Heat the remaining 1 cup vegetable
oil in the wok. When the oil has heated, quickly stir-fry the coated
vegetables in the oil over high heat until the broccoli turns bright green.
Remove from the oil, drain briefly, and pour over the duck. Serve
immeadiatly, carving the duck at the table and being sure to give each
person a portion of the vegetables.
THE WOK
COLUMBIA STREET, SEATTLE.
WINE: PINOT CHARDONNAY
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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