deep-fried steamed duck w/lotus seeds

Categories
Poultry
Yield
8 Servings
MeasureIngredient
Duck; 6 to 7 pounds
2 teaspoons Soy sauce
1 cup Barley
1 cup Dried black mushrooms
Piece dried tangerine peel
1 cup Lotus seeds
1 cup Gingko nuts
¼ cup Ham
½ teaspoon Salt
½ teaspoon Sugar
  Oil for deep-frying
½  Bunch Chinese parsley
Scallions (up to)
Cloves star anise
2 cups Stock
1 dash Pepper
¼ teaspoon Salt
¼ teaspoon Soy sauce
2 teaspoons Cornstarch
2 tablespoons Water
½  Bunch Chinese parsley

1. Bone duck (see "HOW-TO SECTION"), leaving shape and skin intact. Hang up to dry in a cool, airy place 1 to 2 hours; then rub skin lightly with soy sauce.

2. Separately soak barley, dried mushrooms and tangerine peel. Blanch lotus seeds. Shell and blanch ginkgo nuts.

3. Coarsely chop ham and soaked mushrooms. Mix well with drained barley, lotus seeds, ginkgo nuts, salt and sugar. Stuff mixture into duck cavity, then sew up securely or skewer. 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. Transfer duck to a heatproof bowl. Stem parsley; trim off scallion roots; then place over duck, along with star anise and soaked tangerine peel.

6. Steam by the bowl-in-a-pot method until done (2 to 2-½ hours). See "HOW-TO SECTION".

7. Discard duck topping. Let bird cool slightly, then cut in ½-inch slices.

8. Heat stock in a saucepan. Stir in pepper, remaining salt and soy sauce.

Blend cornstarch and cold water to a paste, then stir into stock to thicken. Pour over duck slices and serve, garnished with remaining parsley.

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

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