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  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Chinese, Poultry, Ceideburg 2

  4. Yield: 4 servings

  5. 1 Fresh Duck,

  6. 4 1/2 pounds

  7. 3 Or 4 Star Anise

  8. 2 ts Sichuan peppercorns

  9. 1 Two-inch cinnamon stick

  10. 1 1/2 tb Coarse salt

  11. 1 One-inch cube ginger,

  12. -smashed

  13. 1 Scallion

  14. Dark soy sauce

  15. 1 tb Dry sherry or Shaoxing wine

  16. 1 tb Cornstarch

  17. 1/2 ts Sugar

  18. 1 Egg white, beaten until

  19. -foamy

  20. Oil for frying

  21. Rinse the duck and dry thoroughly. Combine the star

  22. anise, Sichuan peppercorns, cinnamon and salt in a

  23. skillet; heat, shaking the skillet, until the spices

  24. begin to smoke and the salt starts to turn a light

  25. golden color. Cool.

  26. Sprinkle some of this mixture into the cavity of the

  27. duck including all the star anise and the cinnamon

  28. stick. Add the ginger and scallion to the cavity and skewer closed. Rub the outside of the duck with the

  29. rest of the seasoned salt mixture and hang the duck by

  30. a string (around the neck if the duck has a head or under the wings if not) overnight in a cool, airy

  31. place.

  32. The next day, steam the duck on a plate in a large

  33. steamer or covered wok for an hour to an hour and 15

  34. minutes. Cool and rub all over with a small amount of

  35. dark soy sauce. Wrap in foil and refrigerate until

  36. ready to cook. (It's fine this way for a day or two.)

  37. Several hours before cooking, take the duck out of the

  38. refrigerator and make a light batter: Mix the sherry

  39. with the cornstarch and sugar until well blended then

  40. stir in the egg white. Rub thoroughly over the duck

  41. and allow to sit.

  42. Heat a large quantity of oil until nearly smoking in a

  43. 16-inch or larger wok or in a large deep fryer.

  44. Immerse the duck in the oil and fry until golden,

  45. about 15 minutes, spooning the oil continuously over

  46. the exposed part of the duck. You might want to turn

  47. the duck during this time. If so, carefully remove it

  48. with a large slotted spatula or skimmer and drain the

  49. cavity into a bowl before adding it again to the hot

  50. oil. When the duck is done, drain it on paper towels.

  51. 5 to 10 minutes, then carve it

  52. Western-style or cut into pieces, Chinese-style. A

  53. suggestion is to serve it on a bed of watercress that

  54. has been sprinkled very lightly with sesame oil. The

  55. juices from the duck will blend with the sesame oil to

  56. make a sauce.

  57. TEA-SMOKED DUCK; Follow the steps above and steam the

  58. duck only 1 hour. Before refrigerating, line a large

  59. wok with aluminum foil and spread 1 cup of uncooked

  60. 1 cup of sugar and 1/2 cup of Chinese black tea over the bottom. Put the duck on a metal rack

  61. suspended over the tea mixture; cover with the wok

  62. lid. Moisten paper towels and press them around the

  63. edge of the wok lid forming a seal. Turn the heat to

  64. 15 to

  65. minutes. Turn off the heat and let the duck sit for another 45 minutes. Uncover, wrap the duck and refrigerate. Then proceed as in the master recipe.

  66. Posted by Stephen Ceideburg Feb 1 1990. --


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