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) 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 From: Lois&Eh Smith Date: 06 Jan 97 Meal-Master Format Recipes (Mailing List) Ä

From: Z Pegasus #2 @1219000 1 Date: 04-16-95 The Gwe Bbs (37) Home Cooki

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