Recipe - Steamed Duck Wpineapple And Prsrvd Ginger

1 Duck; 3 to 4 pounds
One half cup Pineapple juice
3 tablespoon Preserved ginger syrup
1 teaspoon Salt
1 tablespoon Cornstarch
2 tablespoon Water
4 sl Canned pineapple
One half cup Preserved ginger

1. Wipe duck with a damp cloth. Place in a large heatproof bowl and steam
by the bowlinapot method until duck is tender (about 2 hours). See
"HOWTO SECTION".

2. Remove bird and let cool slightly. With a sharp knife, make an incision
along breast bone; then remove breast meat, one half at a time. Strip off
skin and cut meat in 1/2inch slices. Arrange on a serving platter. Keep
warm.

3. Drain canned pineapple, pouring the juice into a saucepan. Add
preserved ginger syrup and salt to juice and heat slowly. Meanwhile, blend
cornstarch and cold water to a paste; then stir in to thicken.

4. Cut each pineapple slice in 4 pieces and slice preserved ginger;
arrange over duck. Pour heated sauce over and serve.

NOTE: The remainder of the duck is generally reserved for other dishes,
but the whole duck can be used if it's chopped, bones and all, in bitesize
pieces.

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