Sai wo duck b1
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Sai wo duck b1
  Duck    Chinese    Poultry  
Last updated 6/12/2012 1:21:07 AM. Recipe ID 53168. Report a problem with this recipe.
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      Title: Sai wo duck b1
 Categories: Chinese, Poultry, Main dish
      Yield: 4 Servings
 
      1 md Duckling, 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)

MMMMM--------------------------GARNISH-------------------------------
           Loose lettuce leaves
 
  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 with celery, onion, ginger root, black mushrooms,
  orange peel, bamboo shoots, 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 with 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 minutes. Remove. Line large serving platter with
  lettuce leaves. Turn platter with 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 with 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
 




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Recipe ID 53168 (Apr 03, 2005)

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