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Ingredientes
- 5 x Dry black mushrooms
- 2 piece tangerine peel
- 1 x Duck, 6 to 7 pounds
- 2 tsp Soy sauce
- 1 c. Bamboo shoots
- 4 slc Fresh ginger root
- 3 x -(up to)
- 5 x Cloves star anise
- 1 tsp Salt
- 1/4 tsp Sugar
- 1 dsh Pepper
- 1 x Scallion
- 2 x Celery stalks
- 1 head lettuce
- 1 Tbsp. Cornstarch
- 1 Tbsp. Water
- 1 Tbsp. Soy sauce
- 1/4 tsp Salt
- 1/2 x -(up to)
- 1 c. Chinese parsley
Direcciones
- 1. Separately soak dry mushrooms and tangerine peel.
- 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or possibly hang up to dry in a cold, airy place 1 to 2 hrs; then rub with soy sauce.
- 3. 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 and let cold. Then score bird along breastbone, but don't cut through bone.
- 4. Slice bamboo shoots and ginger root thin and combine with soaked mushrooms and tangerine peel. Mix well with star anise, salt, sugar and pepper.
- 5. Stuff mix into duck cavity. Trim off scallion roots and cut celery stalks in 2 or possibly 3 pcs; add in to cavity. Sew up securely or possibly skewer.
- 6. Transfer bird to a deep heatproof bowl. Steam by the bowl-in-a-pot method till done (about 2 hrs). See "HOW-TO SECTION".
- 7. Drain duck, transferring liquids to saucepan. Let bird cold, then remove stuffing; reserve mushrooms and bamboo shoots, but throw away other ingredients.
- 8. Carefully cut off wings and legs. Then, with the hands, carefully separate meat from bones, starting with incision on breastbone. (Keep skin and natural shape of bird as intact as possible.)
- 9. Spread boned duck flat on a heatproof platter, skin-side down. Bone legs and place on top. Arrange mushrooms and bamboo shoots over duck. Steam 20 min more.
- 10. Cut lettuce in strips and arrange on a serving platter. Invert duck onto lettuce, skin side up, with mushrooms and bamboo shoots underneath.
- 11. Gradually reheat duck liquids in saucepan. Meanwhile blend cornstarch, water, remaining soy sauce and salt to a paste; then stir in to thicken liquids. Pour sauce over duck. Mince parsley and sprinkle over as a garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 8 servings | |
| Calories 474 | |
| Calories from Fat 406 | 86% |
| Total Fat 44.99g | 56% |
| Saturated Fat 15.1g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 632mg | 26% |
| Potassium 352mg | 10% |
| Total Carbs 2.6g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.77g | 1% |
| Protein 13.96g | 22% |
