Title: Steamed Duckling with Plums Wei-Chuan
Categories: Chinese Poultry
Yield: 4 Servings

4	lb	Duckling
2	tb	Soy sauce
		Oil for frying
2	tb	Do ban jiang (soybean
		Paste)
1	tb	Salt
1	tb	Soy sauce
1/2	ts	MSG
2	cl	Garlic; mashed
1/4	lb	Pickled plums; pitted,
		Chopped
3	tb	Sugar
1	tb	Rice wine
2		Scallions; minced
1	tb	Ginger; minced
1	tb	Sesame oil
1/2	tb	Cornstarch
1	tb	Water
1	ts	Sesame oil

Rub duck all over with 2 T soy sauce. Deep-fry whole duck until golden.

Mix do ban jiang, salt, 1 T soy sauce, and MSG.

Stir-fry garlic in 3 T oil until fragrant. Add plums, sugar, and do ban jiang mixture. Cook until sugar dissolves. Spoon this mixture into the duck's cavity.

Arrange duck on a heatproof dish and sprinkle over: rice wine, scallions, ginger, sesame oil. Put the dish in a steamer. Steam over boiling water until duck is very tender, recipe says 2 hr, but I don't believe it.

Remove duck; tip juice out of cavity into a saucepan. Cut duck into serving pieces. Arrange on a serving plate and keep warm.

Pour the duck juice that remains in the dish and on the cutting board into the saucepan. Bring it to the boil, add cornstarch mixed with water, and cook until thickened. Mix in sesame oil. Pour this sauce over the duck and serve. From: Michael Loo Date: 09 Dec 97

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