Sai Wo Duck B1

Sai Wo Duck B1 Ingredients

1 DUCKLING, MED.-SIZE, DRESSED	1 1/4 ts SALT
SOY SAUCE (FOR DUCKLING)	1/4 ts SUGAR
2 STALKS CELERY	1 ds PEPPER
1 WHOLE GREEN ONION	1 ts MSG(OPTIONAL)
4 THIN SLICES GINGER ROOT	1 tb CORNSTARCH
5 CHINESE BLACK MUSHROOMS,	1 tb SOY SAUCE
2 PIECES DRIED MANDARIN ORANGE	CHINESE PARSLEY
5 THINLY SLICED PIECES	VEGETABLE OIL (FOR FRYING)
10 STAR ANISE SEEDS	LOOSE LETTUCE LEAVES,GARNISH

Instructions for Sai Wo Duck B1

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. Dont cut through bone. Place duck in pan, stuff cavity w/celery,onion,ginger root,black mushrooms, orange peel, bamboo shotts, anise, 1 tsp. salt, sugar,pepper,& 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 & mushrooms. Save all juices for gravy. Carefully remove wings & legs. Gently separate flesh from carcass w/hands.,starting from slash & keeping skin intact. Be sure not to make any more holes in skin,& 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 & bamboo shoots on duck meat. Replace in steaming utensil & steam again 20 min. 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 & serve immediately. Chopsticks are recommended. Temperature(s): HOT Effort: DIFFICULT Time: 04:00 Source: KANS Comments: GRAND ST., SAN FRANCISCO Comments: WINE:WAN FU WHITE WINE Posted to MM-Recipes Digest V3 #357 From: jlewis1@juno.com (Julie L. Lewis) Date: Sat, 28 Dec 1996 16:12:24 PST

Main Ingredient: DuckCuisine: Chinese

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