Sai Wo Duck B1 Recipe - Cooking Index
Sai Wo Duck B1 Recipe - Cooking Index
| 1 | Duckling - med.-size, dressed | |
| Soy sauce - (for duckling) | ||
| 2 | Celery | |
| 1 | Green onion | |
| 4 | Ginger root | |
| 5 | Chinese black mushrooms - presoaked | |
| 2 | Dried mandarin orange - peel(size of a half- | |
| 5 | Thinly sliced pieces - bamboo shoots | |
| 10 | Star anise seeds | |
| 1 1/4 teaspoons | 6.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Sugar |
| 1 | Pepper | |
| 1 teaspoon | 5ml | Msg - (optional) |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Soy sauce |
| Chinese parsley | ||
| Vegetable oil - (for frying) | ||
| Loose lettuce leaves - garnish |
This dish will require a good deal of time to prepare but will turn out well. Rub soy sauce over duckling. Boil enough oil to cover the bird in large deep-fry pan. Add duck, fry until entire bird is well-browned.
Remove, drain on absorbent toweling. Use sharp cleaver to slash duck from breast to lower belly. Don't cut through bone. Place duck in pan, stuff cavity w/celery, onion, ginger root, black mushrooms, orange peel, bamboo shoots, anise, 1 tsp. salt, sugar, pepper, and MSG. Distribute evenly. Place on platter, elevate in a steamer. Cover, steam for 2-1/2 hrs. Make sure water is replenished as it evaporates. Remove platter, allow duck to cool.
Discard all ingredients except bamboo shoots and mushrooms. Save all juices for gravy. Carefully remove wings and legs. Gently separate flesh from carcass w/hands., starting from slash and keeping skin intact. Be sure not to make any more holes in skin, and to keep bird in its natural shape.(Carcass will make good soup.) Spread duck, meat side up, on a deep platter. De-bone the legs, place w/wings. Spread mushrooms and bamboo shoots on duck meat.
Replace in steaming utensil and steam again 20 minutes Remove. Line large serving platter w/ lettuce leaves. Turn platter w/ duck upside-down so that duck rests on leaves, skin side up. Pour cooking juices into saucepan. There should be 2 cups liquid. Bring to boil, on high heat. Add cornstarch, 1 tbs.
soy sauce, 1/4 tsp. salt. Stir continuously until gravy thickens. Pour gravy over whole duck. Garnish w/ Chinese parsley and serve immediately.
Chopsticks are recommended.
Source:
KAN'S Comments: GRAND ST., SAN FRANCISCO
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