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DUCK

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Peking Duck
Duck is basted wilh honey and then roasted. so the skin is crisp and delicious.
I 5-lb. duck-2 tablespoons dry sherry-1 tablespoon lard-3 tablespoons honey
I tablespoon rice vinegar or white vinegar -
12 Mandarin Pancakes (recipe below) or flour tortias
Duck sauce(see Sauces and Dips)-6 green onion brushes


Clean duck as you would a chicken and remove exccss fat at openings at each end .Pat dry with a paper towel. Place duck in a large bowl and baste thoroughly with wine. Tie a string around neck or wing of duck and hang it in a cool place. Let dry 2 hours. Rub lard atl over the duck Hang duck again and let dry 2 hours longer Mix honey and vinegar in a small bowl. Brush honey mixture all over the duck and let dry another 2 hours. Brush duck with honey mixture again just before roasting .Preheat oven to 350F. Pour about 2 cups water into a baking pan and place on bottom shelf of oven .This will prevent glaze on duck from burning and smoking Roast duck on a rack in a roasting pan 30 minutes. Turn duck over and roast 20 minutes longer. Increase oven temperature to 475F. Roast duck 3 to 5 minutes on each side. Skin will be crisp and golden brown when done. While duck is cooking prepare Mandarin Pancakes and Duck Sauce. Remove duck from oven. Slice off skin and cut skin into 1-1/2" x 2" pieces. Slice meat into thin bite-size pieces. Serve skin and duck meat with shredded green onions,Duck Sauce and Mandarin Pancakes. To eat; Place 1/2 teaspoon Duck Sauce and several green onion shreds in the center of a pancake Add a few pieces of duck Roll up pancake and fold one end over This makes a neat little package that can be picked up with your fingers Makes 6 servings



Mandarin Pancakes
 
Cooking two pancakes back-to-back makes the pancakes thinner and the cooking time shorter.

1 1/2 cups all-purpose flour
1/2 tsp.sesame oil
1/4 tsp. salt
3/3 cup boiling water
1 tbs. sesame oil

Place flour, 1/2 tsp. sesame oil and salt in a medium bowl. Add 3/4 cup boiling water. Gradually mix flour and water with a wooden spoon to make a soft dough. On a lightly floured surface, gently knead dough until smooth. Cover with a damp cloth and let rest 15 minutes. Use your hands to shape dough into a long roll about 1 inch in diameter. Add more flour if necessary. Place the point of a sharp cleaver on cutting surface with middle of roll under cutting edge. Chop with a quick downward motion, cutting roll in half. Chop each half into 8 equal pieces. Roll each piece into a ball, then pat flat to make a circle. Brush top of 8 circles with sesame oil. Place an unoiled circle on top of each oiled circle. Use a rolling pin to flatten each pair of circles into one 5-inch circle. Roll both sides, changing directions frequently so flat pancake remains a circle. Cover pancakes with a dry towel. Heat an ungreased 8-inch skillet over high heat 30 seconds to 1 minute. Reduce heat to medium. Place 1 pancake in skillet. When pancake puffs and bubbles appear on the surface, turn and cook other side. Cook about 1 minute on one side until pancake is speckled with brown. Turn pancake and cook about 30 seconds until underside is speckled with brown. Remove from skillet, wrap in a clean, dry towel and place in a bread basket. Just before serving, separate each pan- cake into 2 pancakes, gently pulling apart from edges. Serve warm. Makes 16 pancakes.

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STEAMED PRESSED DUCK
1 duckling, defrosted
1/2 cup soy sauce
1 teaspoon salt
I teaspoon sugar
2 celery stalks
3 green onions
4 cups hot water
1/2 cup cornstarch
1/4 cup sesame seeds
Shredded lettuce
Peach Dipping Sauce (see sauces and dips)

Pat duckling dry with a paper towel. Combine soy sauce, salt and sugar; brush inside and outside of duckling generously with soy mixture. Put celery and green onions into cavity.
Place duckling on rack in a Dutch oven, large frypan , or roasting pan. Pour hot water into pan under duckling; cover. Bring water to a boil over high heat and steam for 1 1/2 hours. Remove duckling from pan and cool enough to handle.
Quarter duckling and remove bones, being careful not to break skin,Duck Soup. (see soups)
Using poultry shears or a sharp knife, cut along each 2 side of the backbone from tail to neck to remove the backbone. Then cut each half midway between the leg joint and wing joint. Lift off the rib cage from each breast quarter.
Cit skin at end of drumstick and twist the leg bone back and forth several times so that it pulls free of the meat.Cut off the wing at the second joint and remove the remaining bone with a twisting motion similar to removing the leg bone.
Shape and press each duckling quarter into a rectangular shape of even thickness.Place on a cutting board ; flatten with palm of hand. Place a flat bottomed pan atop the duckling quarters, weighing the pan down with several heavy canned goods. Let stand 30 minutes.
Remove the pan and weights. Combine cornstarch and sesame seeds; coat duckling quarters with mixture, Place on the rack over the broth and steam 30 minutes. Remove from rack and cool thoroughly. This may be done the day before serving and kept refrigerated. Skim fat from broth and reserve for soup.
At serving time, fry coated pressed duckling pieces in hot fat {360 degrees F.) until crispy and light brown. To serve, cut into strips and place atop shredded lettuce'. Serve with Peach Dipping Sauce. Makes 4 servings

Crispy Skin Duck Szechwan
Yield: 6 Servings

Ingredients

1 fresh duck, 4 1/2 pounds
3 or 4 star anise
2 tsp.szechuan peppercorns
1 two-inch cinnamon stick
1 1/2 tbs. coarse salt
1 one-inch cube ginger,smashed
1 scallion
1 dark soy sauce
1 tbs. dry sherry
1 tbs. cornstarch
1/2 tsp. sugar
1 egg white, beaten until foamy
1 oil for frying

Instructions

INSTRUCTIONS; Rinse the duck and dry thoroughly. Combine the staranise,Sichuan peppercorns, cinnamon and salt in a skillet; heat,shaking the skillet, until the spices begin to smoke and the saltstarts to turn a light golden color. Cool.Sprinkle some of this mixture into the cavity of the duck including all the star anise and the cinnamon stick. Add the ginger and
scallion to the cavity and skewer closed. Rub the outside of the duck with the rest of the seasoned salt mixture and hang the duck by a string (around the neck if the duck has a head or under the wings if not) overnight in a cool, airy place.
The next day, steam the duck on a plate in a large steamer or covered wok for an hour to an hour and 15 minutes. Cool and rub all over with a small amount of dark soy sauce. Wrap in foil and refrigerate until ready to cook. (It's fine this way for a day or two.)
Several hours before cooking, take the duck out of the refrigerator and make a light batter: Mix the sherry with the cornstarch and sugar until well blended then stir in the egg white. Rub thoroughly over the duck and allow to sit.
Heat a large quantity of oil until nearly smoking in a 16-inch or larger wok or in a large deep fryer. Immerse the duck in the oil and fry until golden, about 15 minutes, spooning the oil continuously over the exposed part of the duck. You might want to turn the duck during this time. If so, carefully remove it with a large slotted spatula or skimmer and drain the cavity into a bowl before adding it again to the hot oil. When the duck is done, drain it on paper towels.
Let the duck rest for 5 to 10 minutes, then carve it Western- style or cut into pieces, Chinese-style. A suggestion is to serve it on a bed of watercress that has been sprinkled very lightly with sesame oil. The juices from the duck will blend with the sesame oil to make a sauce.


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