Sai Wo Duck Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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 tsp: SALT,
1/4 tsp: SUGAR,
1 dash: PEPPER,
1 tsp: MSG, OPTIONAL
1 tbsp: CORNSTARCH,
1 tbsp: SOY SAUCE,
CHINESE PARSLEY,
VEGETABLE OIL, FOR FRYING
LOOSE LETTUCE LEAVES, GARNISH
Directions:
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. Dont 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: KANS Comments: GRAND ST., SAN FRANCISCO
Comments: WINE:WAN FU WHITE WINE
Source from luhu.jp
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. Dont 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: KANS Comments: GRAND ST., SAN FRANCISCO
Comments: WINE:WAN FU WHITE WINE
Source from luhu.jp