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Steamed Deep-Fried Duck With Tangerine Peel |
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Serves: 4
Print this Recipe
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
1/2 cup almonds
2 tablespoons smoked ham
2 tablespoons water-chestnut flour
Oil for deep-frying
2 cups duck liquid
1 tablespoon cornstarch
3 tablespoons water
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, _Steaming).
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 in to duck skin, then truss bird (see HOW-TO, _Poultry: To truss).
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; 1/2 cup sherry; 2 tablespoons brown sugar; 1/2 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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