Free Recipe Sai Wo Duck B1

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Sai Wo Duck B1 Recipe

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

Sai Wo Duck B1 Preparation

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 Posted to MM-Recipes Digest V3 #357 From: jlewis1@juno.com (Julie L. Lewis) Date: Sat, 28 Dec 1996 16:12:24 PST

Cooking Temperature:

Recipe Serves: 4

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