Recipe - Crisp Duck With Spice Sauce

1 5lb young duckling
4 qt Water
2 tablespoon Five spice powder
4 sl Fresh ginger
3 Cloves garlic; crushed
1 tablespoon Salt
1 cup Dark soy sauce
3 Scallions; cut in half
1 cup Vermouth
4 cup Cooking oil

BATTER
3 tablespoon Water chestnut flour
1 tablespoon Vinegar
2 tablespoon White wine
1/8 teaspoon Salt
1/8 teaspoon Red pepper powder

SAUCE
One half cup Duck stock
One half cup Chicken stock
1 teaspoon Cornstarch dissoved in
1 tablespoon Water
2 tablespoon Grand Marnier
1 Scallion; finely shredded

Combine water, five spice, ginger, garlic, salt, soy sauce, scallions, &
vermouth into large pot. Bring to vigorous boil & slowly insert duck. Bring
liquid & duck to a boil again & immediately turn heat to low. Simmer,
covered, for 1One half hrs. Remove duck from liquid & let cool, reserving stock
for use in Sauce. Cut the duck in One half & remove bones. Brush Batter over
duck halves & allow to dry. Heat enough oil to cover duck to 350375.
Carefully slip the duck halves into the oil. Fry for 35 min. or until
golden brown & crisp. Remove from oil & drain on absorbent paper. Cut duck
into manageable strips & arrange on platter. Serve with Sauce. Batter: Mix
all ingredients together. SAUCE: Pour duck & chicken stocks into heated
saucepan. Bring to a boil and add cornstarch mixture. Cook, stirring
constantly, until sauce thickens. Turn off heat and add Grand Marnier and
scallion.

HUNAN

CHESTNUT ST., PHILADELPHIA

WINE: PREMIAT PINOT NOIR, 1978

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.