INGREDIENTS

INSTRUCTIONS

INSTRUCTIONS; Rinse the duck and dry thoroughly. Combine the star anise,
Sichuan peppercorns, cinnamon and salt in a skillet; heat, shaking the
skillet, until the spices begin to smoke and the salt starts to turn a
light golden color. Cool.
Sprinkle some of this mixture into the cavity of the duck including all the
star anise and the cinnamon stick. Add the ginger and scallion to the
cavity and skewer closed. Rub the outside of the duck with the rest of the
seasoned salt mixture and hang the duck by a string (around the neck if the
duck has a head or under the wings if not) overnight in a cool, airy place.
The next day, steam the duck on a plate in a large steamer or covered wok
for an hour to an hour and 15 minutes. Cool and rub all over with a small
amount of dark soy sauce. Wrap in foil and refrigerate until ready to cook.
(It's fine this way for a day or two.)
Several hours before cooking, take the duck out of the refrigerator and
make a light batter: Mix the sherry with the cornstarch and sugar until
well blended then stir in the egg white. Rub thoroughly over the duck and
allow to sit.
Heat a large quantity of oil until nearly smoking in a 16-inch or larger
wok or in a large deep fryer. Immerse the duck in the oil and fry until
golden, about 15 minutes, spooning the oil continuously over the exposed
part of the duck. You might want to turn the duck during this time. If so,
carefully remove it with a large slotted spatula or skimmer and drain the
cavity into a bowl before adding it again to the hot oil. When the duck is
done, drain it on paper towels.
Let the duck rest for 5 to 10 minutes, then carve it Western- style or cut
into pieces, Chinese-style. A suggestion is to serve it on a bed of
watercress that has been sprinkled very lightly with sesame oil. The juices
from the duck will blend with the sesame oil to make a sauce.
TEA-SMOKED DUCK; Follow the steps above and steam the duck only 1 hour.
Before refrigerating, line a large wok with aluminum foil and spread 1 cup
of uncooked rice, 1 cup of sugar and 1/2 cup of Chinese black tea over the
bottom. Put the duck on a metal rack suspended over the tea mixture; cover
with the wok lid. Moisten paper towels and press them around the edge of
the wok lid forming a seal. Turn the heat to medium high and allow the duck
to smoke for 15 to 20 minutes. Turn off the heat and let the duck sit for
another 45 minutes. Uncover, wrap the duck and refrigerate. Then proceed as
in the master recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”