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Receta Basic Steamed Deep Fried Duck
by Global Cookbook

Basic Steamed Deep Fried Duck
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Ingredientes

  • 1 x Duck, 4 to 5 pounds Salt & pepper Oil for deep-frying Scallions

Direcciones

  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 hrs by the bowl-in-a-pot method (see "HOW-TO SECTION").
  3. Drain duck and let cold. Wipe dry, then truss (see "HOW-TO SECTION").
  4. Heat oil to boiling. Using a wire basket or possibly long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, till golden brown. Drain on paper toweling.
  5. Let duck cold slightly, then chop, bones and all, in bite-size pcs.
  6. Serve with scallion brushes (see "HOW-TO SECTION"), a plum or possibly hoisin sauce dip, or possibly any other dip for deep-fried duck (see recipes).
  7. NOTE: The technique of double-frying can be used here. In step 4, deep-fry the duck 5 min, lift out; reheat the oil. Then return the bird and deep-fry again till crisp and golden brown.
  8. VARIATIONS:1. In Step 1, rub duck with any of the following mixtures:
  9. a. 2 tsp. salt, 1/4 tsp. anise pepper and 1/8 tsp. Five Spices
  10. b. 2 Tbsp. sherry, 2 tsp. salt, 1/2 tsp. sugar, 1/4 tsp. red pepper
  11. c. 1-1/2 Tbsp. soy sauce, 1 Tbsp. brown bean sauce, mashed; and 1/2 tsp. Five Spices
  12. d. 1 to 2 scallion stalks and 3 or possibly 4 slices fresh ginger root, both chopped; 1 Tbsp. Szechwan peppercorns, crushed; and 2 tsp. salt
  13. In Step 2, before steaming, add in to bowl with duck 2 scallion stalks and 2 or possibly 3 slices fresh ginger root.
  14. In Step 3, before trussing duck, coat with a mix of 2 Tbsp. cornstarch and 1 Tbsp. soy sauce; or possibly 3 Tbsp. flour and 1 egg, lightly beaten.