| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 6 to 7 pounds |
|
|
Water to cover |
| 1/2 |
c |
Almond meats |
| 1 |
c |
Canned mushrooms |
| 1 |
|
Head Boston lettuce |
| 2 |
|
Eggs |
| 4 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
|
|
Oil for deep-frying |
| 2 |
c |
Duck broth |
| 1 |
ds |
Pepper |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Wipe duck inside and out with a damp cloth. Disjoint and place in a
heavy pan with cold water to cover. Bring to a boil and simmer, covered, 40
minutes.
2. Meanwhile blanch, toast and sliver almonds. Drain canned mushrooms.
Shred lettuce and arrange on a serving platter.
3. Drain duck, reserving liquid. Let bird cool slightly; then bone and cut
meat in 1/2-inch squares, each with some skin. Skim fat off duck liquid.
4. Beat eggs lightly. Mix to a smooth batter with cornstarch, water, salt
and pepper. Dip duck squares in batter to coat.
5. Heat oil. Add coated duck squares, a few at a time, and deep-fry until
golden. Drain on paper toweling. Arrange on lettuce bed.
6. Reheat duck broth. Add canned mushrooms and remaining salt and pepper.
Meanwhile blend remaining cornstarch and cold water to a paste, then stir
in to thicken. Pour sauce over duck squares and serve, garnished with
almonds.
VARIATION: Leave the duck whole. In step 1, add to pan 1/2 tablespoon
salt; 3 tablespoons soy sauce; 1 scallion; 2 slices fresh ginger root; 1
garlic clove, crushed; and 2 cloves star anise. Simmer 1-1/2 hours. Drain
and cool; then chop bird, bones and all, in 2-inch sections. Dry and
deep-fry without batter. Serve hot with a pepper-salt dip (see recipe).
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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