Recipe - Sai Wo Duck B1

1 DUCKLING, MED.SIZE, 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 SLICED 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)
LOOSE LETTUCE LEAVES,GARNISH

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 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 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 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. Debone
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 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 w/ 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
Posted to MMRecipes Digest V3 #357

From: jlewis1@juno.com (Julie L. Lewis)

Date: Sat, 28 Dec 1996 16:12:24 PST