deep-fried marinated duck w/glutin. rice

Categories
Poultry
Yield
6 Servings
MeasureIngredient
Duck; 4 to 5 pounds
Scallion
Or
4 slices Fresh ginger root
3 tablespoons Soy sauce
2 tablespoons Sherry
1 tablespoon Honey
1 teaspoon Salt
1 cup Glutinous rice
  Oil for deep-frying

1. Bone duck, keeping its shape and skin intact (see "HOW-TO SECTION").

Place in a bowl.

2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally.

3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place.

4. Meanwhile cook glutinous rice. Add reserved marinade and blend in; stuff mixture into duck and sew up securely or skewer.

5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling.

6. Let cool slightly, then cut in ½-inch slices. Serve hot or cold with stuffing on the side.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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