Deep Fried Steamed Duck Stuffed With Lotus Seeds Food

DRUNKEN DUCK I

Steps:

• 1. Cut scallion stalk in 1-inch sections crush garlic. Place in a large heavy pan along with water, salt and pepper, and bring to a boil. 2. Meanwhile wipe duck inside and out with a damp cloth, then add to pan. Bring to a boil again, then simmer, covered, 30 to 40 minutes. 3. Drain duck, reserving liquid for stock. Let bird cool then dry thoroughly with paper toweling and refrigerate covered, overnight. 4. Cut duck in quarters and place in a large jar or container. Pour in sherry and cover jar tightly. Refrigerate 5 to 7 days. 5. Drain, reserving sherry (which can be re-used for cooking). Chop duck, bones and all, in bite-size pieces. Serve cold. VARIATION: * For the sherry, substitute sauterne. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED STEAMED DUCK STUFFED WITH LOTUS SEEDS

Steps:

• 1. Bone duck (see HOW-TO, _Duck: To bone), leaving shape and skin intact. Hang up to dry in a cool, airy place 1 to 2 hours then rub skin lightly with soy sauce. 2. Separately soak barley, dried mushrooms and tangerine peel. Blanch lotus seeds. Shell and blanch ginkgo nuts. 3. Coarsely chop ham and soaked mushrooms. Mix well with drained barley, lotus seeds, ginkgo nuts, salt and sugar. Stuff mixture into duck cavity, then sew up securely or skewer. 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain on paper toweling. 5. Transfer duck to a heatproof bowl. Stem parsley trim off scallion roots then place over duck, along with star anise and soaked tangerine peel. 6. Steam by the bowl-in-a-pot method until done (2 to 2 1/2 hours). See HOW-TO, _Steaming. 7.Discard duck topping. Let bird cool slightly, then cut in 1/2-inch slices. 8. Heat stock in a saucepan. Stir in pepper, remaining salt and soy sauce. Blend cornstarch and cold water to a paste, then stir into stock to thicken. Pour over duck slices and serve, garnished with remaining parsley. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED DEEP-FRIED PRESSED DUCK

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.