| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 3 to 4 pounds |
| 1/2 |
c |
Pineapple juice |
| 3 |
tb |
Preserved ginger syrup |
| 1 |
ts |
Salt |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 4 |
sl |
Canned pineapple |
| 1/2 |
c |
Preserved ginger |
INSTRUCTIONS
1. Wipe duck with a damp cloth. Place in a large heatproof bowl and steam
by the bowl-in-a-pot method until duck is tender (about 2 hours). See
"HOW-TO SECTION".
2. Remove bird and let cool slightly. With a sharp knife, make an incision
along breast bone; then remove breast meat, one half at a time. Strip off
skin and cut meat in 1/2-inch slices. Arrange on a serving platter. Keep
warm.
3. Drain canned pineapple, pouring the juice into a saucepan. Add
preserved ginger syrup and salt to juice and heat slowly. Meanwhile, blend
cornstarch and cold water to a paste; then stir in to thicken.
4. Cut each pineapple slice in 4 pieces and slice preserved ginger;
arrange over duck. Pour heated sauce over and serve.
NOTE: The remainder of the duck is generally reserved for other dishes,
but the whole duck can be used if it's chopped, bones and all, in bite-size
pieces.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”