Recipe - Sai Wo Duck

1 md Duckling, dressed
Soy sauce; for duckling
2 Stalks celery
1 Whole green onion
4 Thin slices ginger root
5 Chinese black mushrooms,
presoaked
2 Pieces dried mandarin orange
peel(size of a halfdollar)
presoaked
5 Thinly cut or sliced up pieces
bamboo shoots
10 Star anise seeds
1 One fourth teaspoon Salt
One fourth teaspoon Sugar
1 ds Pepper
1 teaspoon MSG (optional)
1 tablespoon Cornstarch
1 tablespoon Soy sauce
Chinese parsley
Vegetable oil (for frying)

GARNISH
Loose lettuce leaves

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
deepfry pan. Add duck, fry until entire bird is wellbrowned. Remove,
drain on absorbent toweling. Use sharp cleaver to slash duck from breast to
lower belly. Don't cut through bone. Place duck in pan, stuff cavity with
celery, onion, ginger root, black mushrooms, orange peel, bamboo shoots,
anise, 1 tsp. salt, sugar, pepper, & MSG. Distribute evenly. Place on
platter, elevate in a steamer. Cover, steam for 2One half 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 with 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. Debone the legs, place w/ wings. Spread mushrooms & bamboo shoots
on duck meat. Replace in steaming utensil & steam again 20 minutes. Remove.
Line large serving platter with lettuce leaves. Turn platter with duck
upsidedown 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, One fourth tsp. salt. Stir continuously until
gravy thickens. Pour gravy over whole duck. Garnish with Chinese parsley &
serve immediately.

Chopsticks are recommended.

Temperature(s): HOT Effort: DIFFICULT Time: 04:00 Source: KAN'S Comments:
GRAND ST., SAN FRANCISCO Comments: WINE:WAN FU WHITE WINE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini