Deep-fried marinated duck w/glutin. rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Duck; 4 to 5 pounds | |
| 1 | Scallion | |
| 3 | 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 | ||
Directions
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, .