Title: Sai Wo Duck B1
Categories: Poultry Chinese
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) PRE |
| 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