Subj : 1/18 Peking Duck Day - 3
To   : All
From : Dave Drum
Date : Fri Jan 17 2025 03:35 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peking Duck Bone Soup
Categories: Loo, Oriental, Poultry, Vegetables, Offal
     Yield: 6 Cups

MMMMM---------------------------BROTH--------------------------------
          Bones from 1 Peking duck
          - carcass, neck, gizzard,
          - wings, leg & thigh bones
     1    Scallion
     1 sl Ginger

MMMMM----------------------------SOUP---------------------------------
     1 lb Celery cabbage (ch'ing tsai)
     2 oz Dried bean thread (bean
          - vermicelli)
          Water
     2 tb Oil
     2 sl Ginger
   1/2 tb Salt
   1/2 ts MSG
     6 c  Peking duck bone broth
          - from above; (if there's
          - not enough, cut with
          - chicken broth or water)
     2 oz Chinese or Smithfield ham
          - slivered
     1    Duck gizzard; from the
          - broth pot, sliced thin

 Originally, Peking duck was served in three courses,
 to wit:

 The familiar pancake, scallion 7 sauce bit (cucumber
 slivers also sometimes), with which the skin was
 served without the meat;

 The meat, combined with stir-fried vegetables in a
 soy-based sauce, served alone or with rice;

 A soup made with the bones of the duck just eaten.

 Now, in our streamlined 20th century, the courses are
 combined into one, the meat wrapped up with the skin
 and the scallion in the pancake, the vegetable course
 is omitted, and the soup is presumably drunk by the
 staff.

 Cut cabbage across into 1" to 1.5" chunks (these will
 separate on cooking). Soak bean thread in water until
 soft, then cut into 6" lengths (WARNING - if you omit
 this cutting, you may find a guest choking on the
 stuff, which I did once).

 Simmer in water to cover for 45 min: bones from 1
 Peking duck: carcass, neck, gizzard (which had been
 roasted with the duck), wings, leg and thigh bones.
 Season with 1 scallion and 1 slice ginger.

 Heat oil in a soup kettle. Add ginger, salt, and
 cabbage. Stir-fry 1 min. Add all remaining ingredients
 except bean thread, gizzard, and MSG (if used). Cover
 and cook until cabbage is tender, 3 min or so. Bring
 soup to a boil, add bean thread, gizzard, and MSG.
 Turn heat off. Serve immediately.

 From: Michael Loo

 Recipe from: http://www.recipelink.com

 Uncle Dirty Dave's Archives

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