Cooking duck, chinese style
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Cooking duck, chinese style
  Duck    Chinese  
Last updated 6/12/2012 1:17:40 AM. Recipe ID 48177. Report a problem with this recipe.
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      Title: Cooking duck, chinese style
 Categories: Chinese, Meats
      Yield: 6 Servings
 
           Stephen Ceideburg
      1    Duck
 
  HANDY CHINESE TRICKS FOR COOKING A WHOLE 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 slove these
  problems by applying two or more cooking methods to melt away most of
  the fat while enchancing 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 inflats 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, somethimes 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 Sichauan 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.
  




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Recipe ID 48177 (Apr 03, 2005)

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