Steamed deep-fried duck w/tangerine peel

4 Servings

Ingredients

Quantity Ingredient
1 Piece dried tangerine peel
1 Duck; 3 to 4 pounds
3 Or
4 slices Fresh ginger root
1 tablespoon Sugar
1 tablespoon Soy sauce
1 tablespoon Sherry
1 tablespoon Honey
1 teaspoon Salt
Water to cover
½ cup Almond meats
2 tablespoons Smoked ham
2 tablespoons Water-chestnut flour
Oil for deep-frying
2 cups Duck liquid
1 tablespoon Cornstarch
3 tablespoons Water

Directions

1. Soak tangerine peel.

2. Wipe duck inside and out with a damp cloth. Place in a deep heatproof bowl with tangerine peel on top. Slice ginger root and add.

3. Combine sugar, soy sauce, sherry, honey and salt. Pour over duck. Bring water to a boil and also pour over.

4. Steam 1 hour by the bowl-in-a-pot method (see "HOW-TO SECTION").

5. Drain duck, reserving liquid, and let bird cool and dry. Meanwhile shell, blanch, toast and sliver almonds; mince smoked ham.

6. Rub water-chestnut flour into duck skin, then truss bird (see "HOW-TO SECTION").

7. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in bird and deep-fry, turning and basting, until golden. Drain on paper toweling.

8. Untie duck and let cool slightly. Then chop, bones and all, in 2-inch sections; or carve Western-style.

9. Slowly heat duck liquid in a saucepan. Blend cornstarch and cold water to a paste and stir in to thicken. Pour sauce over duck and serve, garnished with ham and almonds. VARIATION: In steps 2 and 3, omit the seasoning ingredients given and the boiling water. Pour over the duck instead a mixture of 1 cup soy sauce; ½ cup sherry; 2 tablespoons brown sugar; ½ tablespoon salt; dash of pepper; 3 scallion stalks, sliced; and 2 or 3 garlic cloves, crushed. After steaming, discard sauce and hang duck up to dry over a drip pan in a cool, airy place for several hours or overnight. Then pick up steps 6, 7 and 8, omitting step

9.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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