Title: Sai wo duck
 Categories: Chinese, Poultry
      Yield: 4 Servings
 
      1    DUCKLING, MED.-SIZE, DRESSED
           SOY SAUCE (FOR DUCKLING)
      2    STALKS CELERY
      1    WHOLE GREEN ONION
      4    THIN SLICES GINGER ROOT
      5    CHINESE BLACK MUSHROOMS,
           -PRESOAKED
      2    PIECES DRIED MANDARIN ORANGE
           -PEEL(SIZE OF A HALF-DOLLAR)
           -PRESOAKED
      5    THINLY SLICED PIECES
           -BAMBOO SHOOTS
     10    STAR ANISE SEEDS
  1 1/4 ts SALT
    1/4 ts SUGAR
      1 ds PEPPER
      1 ts MSG(OPTIONAL)
      1 tb CORNSTARCH
      1 tb SOY SAUCE
           CHINESE PARSLEY
           VEGETABLE OIL (FOR FRYING)
           LOOSE LETTUCE LEAVES,GARNISH
 
  This dish will require a good deal of time to prepare but will turn
  out well. Rub soy sauce over duckling. Boil enough oil to cover the
  bird in large deep-fry pan. Add duck, fry until entire bird is
  well-browned. Remove, drain on absorbent toweling. Use sharp cleaver
  to slash duck from breast to lower belly. Don't cut through bone.
  Place duck in pan, stuff cavity w/celery,onion,ginger root,black
  mushrooms, orange peel, bamboo shotts, anise, 1 tsp. salt,
  sugar,pepper,& MSG. Distribute evenly. Place on platter,elevate in a
  steamer. Cover, steam for 2-1/2 hrs. Make sure water is replenished
  as it evaporates. Remove platter, allow duck to cool. Discard all
  ingredients except bamboo shoots & mushrooms. Save all juices for
  gravy. Carefully remove wings & legs. Gently separate flesh from
  carcass w/hands.,starting from slash & keeping skin intact. Be sure
  not to make any more holes in skin,& to keep bird in its natural
  shape.(Carcass will make good soup.) Spread duck,meat side up, on a
  deep platter. De-bone the legs, place w/wings. Spread mushrooms &
  bamboo shoots on duck meat. Replace in steaming utensil & steam again
  20 min. Remove. Line large serving platter w/ lettuce leaves. Turn
  platter w/ duck upside-down so that duck rests on leaves,skin side
  up. Pour cooking juices into saucepan. There should be 2 cups liquid.
  Bring to boil,on high heat. Add cornstarch, 1 tbs. soy sauce, 1/4
  tsp. salt. Stir continuously until gravy thickens. Pour gravy over
  whole duck. Garnish w/ Chinese parsley & serve immediately.
  Chopsticks are recommended. Temperature(s): HOT Effort: DIFFICULT
  Time: 04:00 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO
  Comments: WINE:WAN FU WHITE WINE