| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Duck; 6 to 7 pounds |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Plum sauce |
| 1 |
tb |
Oyster sauce |
| 2 |
tb |
Sweet vegetable sauce |
| 2 |
tb |
Brown bean sauce |
| 1 |
ts |
Hot sauce |
| 1 |
ts |
Salt |
| 1 |
ts |
Honey |
| 1 |
pn |
Five spices |
| 1 |
ds |
Pepper |
|
|
Duck giblets |
| 1 |
c |
Water |
| 1 |
|
Head lettuce |
| 1 |
c |
Chinese parsley |
| 2 |
ts |
Cornstarch |
| 1/4 |
c |
Water |
INSTRUCTIONS
1. Wipe duck inside and out with a damp cloth. Score bird along backbone,
but do not cut through bone.
2. In a very large bowl, combine soy, plum, oyster, sweet vegetable, brown
bean and hot sauces. Add salt, honey, Five Spices and pepper and blend
well. Rub mixture over duck, inside and out. Then place duck in bowl with
remaining mixture, and refrigerate, covered, overnight.
3. Drain duck, reserving marinade. Transfer bird to a large heatproof bowl
and steam 1-1/2 hours by the bowl-in-a-pot method (see "HOW-TO SECTION").
Drain duck, let cool slightly, then bone.
4. Dice duck giblets and place in a saucepan with water. Bring to a boil,
then simmer, covered, 15 minutes. Meanwhile shred lettuce and mince
parsley. Arrange boned duck over lettuce.
5. Blend cornstarch and remaining cold water to a paste, then add to pan
with giblets, stirring to thicken liquid. Pour giblet sauce over duck.
Serve, garnished with minced parsley.
VARIATION: In step 3, place under the duck in heatproof bowl 2 pounds of
either taro or potatoes, peeled and cubed; then steam as directed.
TIME INCLUDES OVERNIGHT
REFRIGERATION
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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