Recipe - Deep-Fried Steamed Duck Wlotus Seeds

1 Duck; 6 to 7 pounds
2 teaspoon Soy sauce
1 cup Barley
1 cup Dried black mushrooms
1 Piece dried tangerine peel
1 cup Lotus seeds
1 cup Gingko nuts
One fourth cup Ham
One half teaspoon Salt
One half teaspoon Sugar
Oil for deepfrying
One half Bunch Chinese parsley
2 Scallions
3 (up to)
5 Cloves star anise
2 cup Stock
1 ds Pepper
One fourth teaspoon Salt
One fourth teaspoon Soy sauce
2 teaspoon Cornstarch
2 tablespoon Water
One half Bunch Chinese parsley

1. Bone duck (see "HOWTO SECTION"), leaving shape and skin intact. Hang
up to dry in a cool, airy place 1 to 2 hours; then rub skin lightly with
soy sauce.

2. Separately soak barley, dried mushrooms and tangerine peel. Blanch
lotus seeds. Shell and blanch ginkgo nuts.

3. Coarsely chop ham and soaked mushrooms. Mix well with drained barley,
lotus seeds, ginkgo nuts, salt and sugar. Stuff mixture into duck cavity,
then sew up securely or skewer.

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. Transfer duck to a heatproof bowl. Stem parsley; trim off scallion
roots; then place over duck, along with star anise and soaked tangerine
peel.

6. Steam by the bowlinapot method until done (2 to 2One half hours). See
"HOWTO SECTION".

7. Discard duck topping. Let bird cool slightly, then cut in 1/2inch
slices.

8. Heat stock in a saucepan. Stir in pepper, remaining salt and soy sauce.
Blend cornstarch and cold water to a paste, then stir into stock to
thicken. Pour over duck slices and serve, garnished with remaining parsley.

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