_duck To Bone Food

ONE-PAN DUCK WITH SAVOY CABBAGE

Steps:

• Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.
• Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.
• Keep the pan on the heat. Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Fan out on large dinner plates, spoon a neat bundle of cabbage on one side, then pile a serving of potatoes on the other. Drizzle over the dressing and serve.

_DUCK, COOKED: TO BONE AND CARVE

Steps:

• Cut off legs at the thigh joints. Slip out leg bones and cut meat in 1- or 1 1/2-inch strips. Cut off wings at shoulder joints. With a sharp knife, make a vertical incision along the center line of the breast. Slip the knife in to separate meat and bone. Cut meat in 1- or 1 1/2-inch strips.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED SWEET-AND-PUNGENT DUCK

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Cut duck meat in 1 1/2-inch cubes, each with some skin. 3. Beat eggs lightly and blend to a smooth batter with flour, water and salt. Dip duck cubes in batter to coat. 4. Heat oil to boiling. Add duck cubes a few at a time and deep-fry until golden. Drain on paper toweling. 5. Meanwhile reheat sweet-and-pungent sauce. Pour over duck and serve. VARIATION: * Leave duck whole and bone it, keeping its shape and skin intact (see HOW-TO, _Duck: To bone). Brush with 1 egg, beaten then coat with fine bread crumbs. Repeat. Deep-fry as above. then cut in bite-size pieces. Serve with the sweet-and-pungent sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_DUCK, COOKED: TO CUT UP

Steps:

• Cut off the legs at the thigh joints, the wings at the shoulder joints. Split duck in half along the backbone. Carefully separate breast meat from bone, using a cutting and tearing action. Cut breast meat in 2-inch strips. With a cleaver, chop legs and upper wings in 2-inch sections. To serve: Place neck on platter. Arrange wing, leg and breast sections to approximate original shape of duck.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

_DUCK: TO BONE

Steps:

• Chop off the lower wings. Cut carefully downward along the spine, working close to the bone. Separate meat from bone without tearing either meat or skin. Lift one leg of duck and move it in all directions to loosen the thigh joint. Insert the knife point, hitting thigh joint lightly but firmly until joint and pelvis separate. Repeat with the other leg and with both shoulder joints to loosen. In the fleshier portions, such as breast and thighs, alternately cut and pull the meat away from the bones, to separate the flesh from the carcass. When meat and bones are completely separated, draw the bony neck out as far as possible through the skin. Chop neck off. Draw out the windpipe and esophagus. Remove as much tail bone as possible, but do not chop off tail. Carefully remove oil sacs near the tail. Wash duck in cold water. Hang by tail to drain thoroughly.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.