White Simmered Duck I Recipes

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STEAMED DEEP-FRIED PRESSED DUCK

Number Of Ingredients 18



Steamed Deep-Fried Pressed Duck image

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.

Nutrition Facts : Nutritional Facts Serves

1/4 cup almonds
1 duck (4 to 5 pounds)
1/2 cup soy sauce
1 teaspoon salt
1 teaspoon sugar
2 stalks celery
3 scallion
cornstarch
oil for deep-frying
1/2 cup sugar
1/2 cup vinegar
1 tablespoon ketchup
few drops hot sauce
2 teaspoons soy sauce
1/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons water
1/2 head lettuce

WHITE-SIMMERED ROAST DUCK

Number Of Ingredients 5



White-Simmered Roast Duck image

Steps:

  • 1. Preheat oven to 400 degrees. Wipe duck with a damp cloth, then dry well with paper toweling. Truss duck (see HOW-TO, _Poultry: To truss). 2. Place duck on a rack over a drip pan containing several inches of water. Roast until lightly browned (about 20 minutes). 3. Transfer duck to a heavy pan. Mince ginger root and add with water and salt. Bring to a boil then simmer, covered, 1 hour. (If duck becomes too dry, add more boiling water.) Skim off fat. 4. Cut Chinese cabbage stems in 2-inch pieces. Place on top of duck and simmer 1 hour more. NOTE: If the dish is prepared through step 3, then refrigerated, the fat will congeal and can be removed easily. The duck is then reheated and the cabbage added as in step 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

1 duck (6 to 7 pounds)
1 slice fresh ginger root
2 1/2 cups water
1 1/2 teaspoons salt
1 head chinese cabbage, large

WHITE-SIMMERED DUCK WITH WINE

Number Of Ingredients 5



White-Simmered Duck With Wine image

Steps:

  • 1. Wipe duck inside and out with a damp cloth and dry well with paper toweling. Rub duck cavity with yellow bean paste. Slice onion and place inside cavity. 2. Bring wine nearly to a boil in a large heavy pan. Add salt. Then lower bird in gently and simmer, covered, over the lowest possible heat until done (about 4 hours). Use an asbestos pad to keep heat to a minimum. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

1 duck (6 to 7 pounds)
1 teaspoon yellow bean paste
1 onion
8 cups dry white wine
1 1/2 teaspoons salt

WHITE-SIMMERED DUCK I

Number Of Ingredients 12



White-Simmered Duck I image

Steps:

  • 1. Mince ginger root and combine it with sherry, salt and pepper. Wipe duck with a damp cloth then rub mixture into skin. Let stand 1 hour. 2. Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and slice remaining ginger root. Add to pan, along with remaining sherry and salt. 3. Add cold water to cover and bring to a boil then simmer, covered, until tender (about 2 to 2 1/2 hours). 4. Slice bamboo shoots and shred smoked ham add to pan during last 10 minutes of cooking. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

1 slice fresh ginger root
2 tablespoons sherry
1/2 teaspoon salt
dash pepper
1 duck (6 to 7 pounds)
2 stalks scallion
2 slices fresh ginger root
1 cup sherry
1 teaspoon salt
water to cover
1 cup bamboo shoots
1/4 cup smoked ham

WHITE-SIMMERED DUCK WITH TANGERINE PEEL

Number Of Ingredients 7



White-Simmered Duck With Tangerine Peel image

Steps:

  • 1. Soak tangerine peel. 2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover and bring to a boil. Meanwhile cut scallions in 2 or 3 sections, slice ginger root then add to pan along with soaked tangerine peel. 3. Reduce heat and simmer, covered, until duck is tender (about 1 1/2 hours). Season with salt and pepper during the last 5 minutes. Drain, reserving liquid for stock. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

1 pound , dried tangerine peel
1 duck (4 to 5 pounds)
water to cover
2 stalks scallion
2 or 3 slices fresh ginger root
1 teaspoon salt
dash pepper

WHITE-SIMMERED DUCK II

Number Of Ingredients 8



White-Simmered Duck II image

Steps:

  • 1. Wipe duck inside and out with a damp cloth. Rub sherry into its skin, then salt and ground star anise. Let stand 1 hour. 2. Cut scallion stalk in 2 or 3 sections and slice ginger root put inside duck cavity. Place bird in a large heavy pan and add remaining sherry. Bring to a boil, then simmer, covered, 2 hours. 3. Drain and let cool then refrigerate. Chop duck, bones and all, in bite-size pieces. Trim roots off remaining scallions and use whole as a garnish. Serve cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

1 duck (6 to 7 pounds)
2 tablespoons sherry
1 teaspoon salt
1 teaspoon anise powder
1 stalk scallion
2 or 3 slices fresh ginger root
4 cups sherry
1 bunch scallion

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