Recipe - Basic Steamed Deep-Fried Duck

1 Duck; 4 to 5 pounds
Salt & pepper
Oil for deepfrying
Scallions

1. Wipe duck inside and out with a damp cloth. Rub liberally with salt and
pepper. Let stand 1 hour.

2. Place bird in a deep, heatproof bowl and steam 1One half to 2 hours by the
bowlinapot method (see "HOWTO SECTION").

3. Drain duck and let cool. Wipe dry, then truss (see "HOWTO SECTION").

4. Heat oil to boiling. Using a wire basket or longhandled Chinese
strainer, gently lower in duck and deepfry, basting and turning, until
golden. Drain on paper toweling.

5. Let duck cool slightly, then chop, bones and all, in bitesize pieces.
Serve with scallion brushes (see "HOWTO SECTION"), a plum or hoisin sauce
dip, or any other dip for deepfried duck (see recipes).

NOTE: The technique of doublefrying can be used here. In step 4, deepfry
the duck 5 minutes, lift out; reheat the oil. Then return the bird and
deepfry again until crisp and golden.

VARIATIONS:

1. In Step 1, rub duck with any of the following mixtures:

a. 2 teaspoons salt, One fourth teaspoon anise pepper and 1/8 teaspoon Five
Spices

b. 2 tablespoons sherry, 2 teaspoons salt, One half teaspoon sugar, 1/4
teaspoon red pepper

c. 1One half tablespoons soy sauce, 1 tablespoon brown bean sauce,
mashed; and One half teaspoon Five Spices

d. 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root, both
minced; 1 tablespoon Szechwan peppercorns, crushed; and 2 teaspoons salt

2. In Step 2, before steaming, add to bowl with duck 2 scallion stalks
and 2 or 3 slices fresh ginger root.

3. In Step 3, before trussing duck, coat with a mixture of 2
tablespoons cornstarch and 1 tablespoon soy sauce; or 3 tablespoons flour
and 1 egg, lightly beaten.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.