Deep Fried Steamed West Lake Duck Recipes

Steps:

• 1. Wipe duck inside and out with a damp cloth. Disjoint and place in a heavy pan with cold water to cover. Bring to a boil and simmer, covered, 40 minutes. 2. Meanwhile blanch, toast and sliver almonds. Drain canned mushrooms. Shred lettuce and arrange on a serving platter. 3. Drain duck, reserving liquid. Let bird cool slightly then bone and cut meat in 1/2-inch squares, each with some skin. Skim fat off duck liquid. 4. Beat eggs lightly. Mix to a smooth batter with cornstarch, water, salt and pepper. Dip duck squares in batter to coat. 5. Heat oil. Add coated duck squares, a few at a time, and deep-fry until golden. Drain on paper toweling. Arrange on lettuce bed. 6. Reheat duck broth. Add canned mushrooms and remaining salt and pepper. Meanwhile blend remaining cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck squares and serve, garnished with almonds. VARIATION: * Leave the duck whole. In step 1, add to pan 1/2 tablespoon salt 3 tablespoons soy sauce 1 scallion 2 slices fresh ginger root 1 garlic clove, crushed and 2 cloves star anise. Simmer 1 1/2 hours. Drain and cool then chop bird, bones and all, in 2-inch sections. Dry and deep-fry without batter. Serve hot with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Duck cooked the Chinese way can be roasted, braised, red-simmered, white-simmered, steamed or deep-fried. It can also be preserved by salting or drying (and eaten with congee), or cured and smoked (and used as a flavoring like smoked ham).In northern China, duck is first inflated with air, then roasted to make its skin crisp and wonderful. In the South, it is filled with liquid seasonings before roasting to make it savory. The former is Peking Duck the latter, Cantonese duck. The Cantonese version, available ready-cooked in Chinese grocery stores, can be stir-fried briefly with vegetables or made festive with a sweet-and-pungent sauce. It can also be eaten cold at picnics. The familiar pressed duck calls for a combination of cooking techniques: the bird is steamed, boned, pressed flat and deep-fried. (Although there are special presses for this purpose, the Chinese usually press the duck by hand.)TIPS ON COOKING DUCK: Always be sure the oil sacs above the tail are removed. If they aren't, cut a 1 1/2-inch slit at the back of the tail and remove them. When a recipe calls for breast and leg meat, use the remainder of the bird (bones, neck, lower wings and lower legs) for soup or congee. Use the same duck three ways: First roast the whole duck and serve its drumsticks and upper wings as one dish. Then stir-fry the breast meat with vegetables, or serve it cold with pineapple. Use the remainder for congee, as above. (The Chinese call this "three-in-one duck" and serve it either at the same meal or at separate meals.) Prepare braised, steamed or simmered duck a day ahead then refrigerate it so that the fat will congeal and can be easily lifted off. Carve or cut up the duck (see HOW-TO, "__Duck, Cooked - To bone and carve" or "__Duck, Cooked - To cut up") and reheat at the last moment in its own sauce. Defrost frozen ducks completely before using them. Remove the large pieces of fat from the duck cavity and discard. Pour boiling water over the duck to cover and let stand 10 to 15 minutes (this will shrink the skin). Rinse duck in lukewarm water. If bird is to be roasted, dry well inside and out. Test the duck to see if it's done by moving one of its legs up and down. When the leg moves easily in its joint, the duck is ready.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Blanch, toast and sliver almonds. 2. Wipe duck inside and out with a damp cloth. Combine soy sauce, salt and sugar and rub over duck skin. Pour remainder into duck cavity, swishing it around to coat the interior. Drain off excess and discard. 3. Put duck in a deep heatproof bowl. Cut celery in 3 or 4 pieces trim off scallion roots and arrange over duck. Steam 2 hours by the bowl-in-a-pot method (see HOW-TO, _Steaming). 4. Drain duck, reserving liquid for stock. Let bird cool slightly then bone, leaving skin and original shape intact (see HOW-TO, _Duck: To bone). Transfer duck to a large flat plate or cutting board. 5. With both hands, press down on duck, flattening it to a 3/4-inch thickness. Then sprinkle generously on both sides with cornstarch. Return bird to heatproof bowl and steam 30 minutes more. Let cool, then cut in quarters. 6. Heat oil to boiling. Add duck, one quarter at a time, and deep-fry until golden. Drain on paper toweling. Let cool slightly then cut bird in 1 1/2-inch squares, each with some skin. Keep warm. 7. In a saucepan, combine sugar, vinegar, catsup, hot sauce and remaining soy sauce and salt. Bring to a boil, stirring. Meanwhile blend remaining cornstarch and cold water to a paste, then stir in to thicken. 8. Shred lettuce and arrange on a serving platter with duck squares on top. Pour sauce over and serve, garnished with toasted almonds. NOTE: This dish is also known as War Shu Opp.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Wipe duck inside and out with a damp cloth. Rub liberally with salt and pepper. Let stand 1 hour. 2. Place bird in a deep, heatproof bowl and steam 1 1/2 to 2 hours by the bowl-in-a-pot method (see HOW-TO, _Steaming). 3. Drain duck and let cool. Wipe dry, then truss (see HOW-TO, _Poultry: To truss). 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain on paper toweling. 5. Let duck cool slightly, then chop, bones and all, in bite-size pieces. Serve with scallion brushes (see HOW-TO, _Onion Brushes: To make), a plum or hoisin sauce dip, or any other dip for deep-fried duck (see Seasonings and Sauces, Deep-Fried Duck Dip). NOTE: The technique of double-frying can be used here. In step 4, deep-fry the duck 5 minutes, lift out reheat the oil. Then return the bird and deep-fry again until crisp and golden. VARIATIONS: * In step 1, rub duck with any of the following mixtures: 2 teaspoons salt, 1/4 teaspoon anise pepper and 1/8 teaspoon Five Spices 2 tablespoons sherry, 2 teaspoons salt, 1/2 teaspoon sugar, 1/4 teaspoon red pepper 1 1/2 tablespoons soy sauce, 1 tablespoon brown bean sauce, mashed and 1/2 teaspoon Five Spices 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root, both minced 1 tablespoon Szechwan peppercorns, crushed and 2 teaspoons salt * In step 2, before steaming, add to bowl with duck 2 scallion stalks and 2 or 3 slices fresh ginger root. * In step 3, before trussing duck, coat with a mixture of 2 tablespoons cornstarch and 1 tablespoon soy sauce or 3 tablespoons flour and 1 egg, lightly beaten. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Soak dried mushrooms. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours. 3. Rub duck lightly with soy sauce. Then truss (see HOW-TO, _Poultry: To truss). 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain quickly. Rinse in a pan of cold water and drain again. Untie duck. 5. Transfer bird to a large heatproof bowl. Dice giblets slice ginger root and add, along with star anise. Combine sherry, salt, honey and remaining soy sauce and pour over. Meanwhile boil water in another pan, and also pour over duck. 6. Steam by the bowl-in-a-pot method until duck is done, but stil1 firm (about 1 3/4 hours). See HOW-TO, _Steaming. 7. Remove duck and let cool. Bone then cut meat in bite-size squares, each with a piece of skin. Strain duck liquid, skimming off fat. 8. Return duck squares, skin-side up, to heatproof bowl. Add strained duck liquid and steam 15 minutes more. 9. Meanwhile shred bamboo shoots, celery and soaked mushrooms. In a saucepan, bring remaining duck liquid to a boil. Add shredded vegetables and simmer, covered, 10 minutes. 10. Cut smoked ham in strips. Chop Chinese parsley. Blend cornstarch and cold water to a paste and stir into duck liquid to thicken. Pour over duck squares and serve, garnished with ham strips and chopped parsley. NOTE: This recipe can be made with chicken as well as duck. VARIATIONS: * In step 5, omit the seasonings given and pour over duck and giblets the following mixture: 1 1/2 cups stock 1 slice fresh ginger root and 1 clove garlic, both minced and 1 cup canned button mushrooms. Also omit the water. * In step 10, arrange duck squares on a serving platter over 1 head lettuce, shredded or over 1 pound of any of the following: asparagus, broccoli, Chinese cabbage, mushrooms, mustard greens, onions or spinach. (These must be stir-fried first.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.