Sai Wo Duck B1
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INGREDIENTS
- 1 1/4 ts Salt
- 1/4 ts Sugar
- 2 PIECES DRIED MANDARIN ORANGE
- 1 ds Pepper
- CHINESE PARSLEY
- VEGETABLE OIL (FOR FRYING)
- 5 THINLY SLICED PIECES
- 4 THIN SLICES GINGER ROOT
- 1 DUCKLING, MED.-SIZE, DRESSED
- SOY SAUCE (FOR DUCKLING)
- 2 STALKS CELERY
- 1 tb Cornstarch
- 5 CHINESE BLACK MUSHROOMS,
- 1 tb Soy sauce
- 10 STAR ANISE SEEDS
- 1 ts MSG(OPTIONAL)
- LOOSE LETTUCE LEAVES,GARNISH
- 1 WHOLE GREEN ONION
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (27g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 16 | ||
| Calories from Fat: 1 (6%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 80.7mg | 3 % | |
| Potassium 88.8mg | 2 % | |
| Total Carbohydrate 3.7g | 1 % | |
| Dietary Fiber 0.9g | 4 % | |
| Sugars, other 2.8g | ||
| Protein 0.5g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 16
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