Title: Basic steamed deep-fried duck
 Categories: Poultry
      Yield: 6 Servings
 
      1    Duck; 4 to 5 pounds
           Salt & pepper
           Oil for deep-frying
           Scallions
 
   1. Wipe duck inside and out with a damp cloth. Rub liberally with
  salt and pepper. Let stand 1 hour.
  
   2. Place bird in a deep, heatproof bowl and steam 1-1/2 to 2 hours
  by the bowl-in-a-pot method (see "HOW-TO SECTION").
  
   3. Drain duck and let cool. Wipe dry, then truss (see "HOW-TO
  SECTION").
  
   4. Heat oil to boiling. Using a wire basket or long-handled Chinese
  strainer, gently lower in duck and deep-fry, basting and turning,
  until golden. Drain on paper toweling.
  
   5. Let duck cool slightly, then chop, bones and all, in bite-size
  pieces. Serve with scallion brushes (see "HOW-TO SECTION"), a plum or
  hoisin sauce dip, or any other dip for deep-fried duck (see recipes).
  
   NOTE: The technique of double-frying can be used here. In step 4,
  deep-fry the duck 5 minutes, lift out; reheat the oil. Then return
  the bird and deep-fry again until crisp and golden.
  
   VARIATIONS:
  
      1. In Step 1, rub duck with any of the following mixtures:
  
         a. 2 teaspoons salt, 1/4 teaspoon anise pepper and 1/8
  teaspoon Five Spices
  
         b. 2 tablespoons sherry, 2 teaspoons salt, 1/2 teaspoon sugar,
  1/4 teaspoon red pepper
  
         c. 1-1/2 tablespoons soy sauce, 1 tablespoon brown bean sauce,
  mashed; and 1/2 teaspoon Five Spices
  
         d. 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root,
  both minced; 1 tablespoon Szechwan peppercorns, crushed; and 2
  teaspoons salt
  
      2. In Step 2, before steaming, add to bowl with duck 2 scallion
  stalks and 2 or 3 slices fresh ginger root.
  
      3. In Step 3, before trussing duck, coat with a mixture of 2
  tablespoons cornstarch and 1 tablespoon soy sauce; or 3 tablespoons
  flour and 1 egg, lightly beaten.
  
  From , ISBN 0-517-65870-4.