|1||Duck; 4 to 5 pounds|
|Salt & pepper|
|Oil for deep-frying|
1. Wipe duck inside and out with a damp cloth. Rub liberally with salt and pepper. Let stand 1 hour.
2. Place bird in a deep, heatproof bowl and steam 1-½ to 2 hours by the bowl-in-a-pot method (see "HOW-TO SECTION").
3. Drain duck and let cool. Wipe dry, then truss (see "HOW-TO SECTION").
4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain on paper toweling.
5. Let duck cool slightly, then chop, bones and all, in bite-size pieces.
Serve with scallion brushes (see "HOW-TO SECTION"), a plum or hoisin sauce dip, or any other dip for deep-fried duck (see recipes).
NOTE: The technique of double-frying can be used here. In step 4, deep-fry the duck 5 minutes, lift out; reheat the oil. Then return the bird and deep-fry again until crisp and golden.
1. In Step 1, rub duck with any of the following mixtures: a. 2 teaspoons salt, ¼ teaspoon anise pepper and ⅛ teaspoon Five Spices
b. 2 tablespoons sherry, 2 teaspoons salt, ½ teaspoon sugar, ¼ teaspoon red pepper
c. 1-½ tablespoons soy sauce, 1 tablespoon brown bean sauce, mashed; and ½ teaspoon Five Spices d. 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root, both minced; 1 tablespoon Szechwan peppercorns, crushed; and 2 teaspoons salt 2. In Step 2, before steaming, add to bowl with duck 2 scallion stalks and 2 or 3 slices fresh ginger root.
3. In Step 3, before trussing duck, coat with a mixture of 2 tablespoons cornstarch and 1 tablespoon soy sauce; or 3 tablespoons flour and 1 egg, lightly beaten.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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