Yield: 4 Servings
|1||5-lb young duckling|
|2 tablespoons||Five spice powder|
|4 slices||Fresh ginger|
|3||Cloves garlic; crushed|
|1 cup||Dark soy sauce|
|3||Scallions; cut in half|
|4 cups||Cooking oil|
|3 tablespoons||Water chestnut flour|
|2 tablespoons||White wine|
|⅛ teaspoon||Red pepper powder|
|½ cup||Duck stock|
|½ cup||Chicken stock|
|1 teaspoon||Cornstarch dissoved in|
|2 tablespoons||Grand Marnier|
|1||Scallion; finely shredded|
Combine water, five spice, ginger, garlic, salt, soy sauce, scallions, & vermouth into large pot. Bring to vigorous boil & slowly insert duck. Bring liquid & duck to a boil again & immediately turn heat to low. Simmer, covered, for 1-½ hrs. Remove duck from liquid & let cool, reserving stock for use in Sauce. Cut the duck in ½ & remove bones. Brush Batter over duck halves & allow to dry. Heat enough oil to cover duck to 350-375.
Carefully slip the duck halves into the oil. Fry for 3-5 min. or until golden brown & crisp. Remove from oil & drain on absorbent paper. Cut duck into manageable strips & arrange on platter. Serve with Sauce. Batter: Mix all ingredients together. SAUCE: Pour duck & chicken stocks into heated saucepan. Bring to a boil and add cornstarch mixture. Cook, stirring constantly, until sauce thickens. Turn off heat and add Grand Marnier and scallion.
CHESTNUT ST., PHILADELPHIA
WINE: PREMIAT PINOT NOIR, 1978
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .