Handy Chinese Tricks For Cooking A Whole Duck
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Handy Chinese Tricks For Cooking A Whole Duck
  Chinese    Duck  
Last updated 6/12/2012 1:01:23 AM. Recipe ID 24665. Report a problem with this recipe.
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      Title: Handy chinese tricks for cooking a whole duck
 Categories: Information, Ceideburg 2
      Yield: 1 Info
 
      1    Information
 
  This is an article from the San Francisco Chronicle by Bruce Cost
  about the Chinese philosophy of cooking duck.
  
  Cooking a duck can be intimidating to home cooks.  Unlike chicken,
  there's a layer of fat that can cause problems.  When duck is simply
  roasted, it often cooks unevenly, leaving a lot of excess fat.  In
  addition, much of the potentially delicious skin is discarded.
  
  Chinese cooks solve these problems by applying two or more cooking
  methods to melt away most of the fat while enhancing the flavor of
  the meat. As a bonus, this technique can produce duck skin that is
  succulently crisp.
  
  For example, a duck may be seasoned and hung overnight in a cool, airy
  place, then steamed, perhaps smoked, and finally fried to a golden
  brown. Or, a duck may be browned over high heat in a wok full of oil
  (which melts away some of the fat), drained, and finally simmered in
  a wine/soy/rock sugar sauce, which is reduced at the end of the
  cooking time to a syrupy glaze.  Sometimes just the skin is stuffed
  with boned duck meat, which has been mixed with glutinous rice or
  barley, mushrooms, Chinese dates, lotus seeds and ham; then the whole
  thing is steamed. The famous Peking Duck, which many rank as one of
  the world's greatest dishes, begins by easing the skin away from the
  meat then pumping in air so the whole duck inflates like a balloon.
  The duck then is scalded in a honey-vinegar mixture and hung
  overnight to dry before being cooked. This dish is not a good choice
  for the home cook because the duck is best roasted suspended in a
  special clay-lined oven. The lacquered-looking ducks that hang in
  Chinese delicatessens, sometimes mistakenly thought to be Peking
  ducks, actually are Cantonese roast ducks. After basting the skins
  and hanging the ducks overnight, they are roasted to golden brown
  perfection ++ a sauce of five-spices, star anise, wine and garlic
  simmering in their cavities. For not much more than the price of an
  uncooked duck, these, by the half or whole, make excellent take-out
  food.
  
  The method that follows for making Sichuan Crispy Skin Duck is
  typical of Chinese duck cookery.  It requires a few steps over a
  couple of days, and two cooking procedures, but it's not difficult -
  although frying a whole duck in a wok full of oil may be a new
  experience.
  
  by Bruce Cost - S.F. Chron. l987
  
  Posted by Stephen Ceideburg Feb 1 1990.
 




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Recipe ID 24665 (Apr 03, 2005)

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