1 4-1/2 to 5 lb duck
1 ts Salt
8 Green onions
2 (1/4 in.) sliced gingeroot
3 tb Honey
2 tb Cornstarch
1 cn Oven-ready biscuits
1 sm Can plum sauce
A day in advance, clean duck inside & out, dry
thoroughly. Season inside with salt. Tie together stem
ends of 2 green onions, place inside duck cavity with
gingeroot. Bring edges of tail opening together,
stitch with a length of fine wire. Attach another wire
to neck as a handle. Mix 1 qt. water with honey in
large wok or small turkey roasting pan, bring to boil.
When boiling, stir in cornstarch dissolved in 1/4 cup
cold water. Continue to stir to consistency of a thin
stream. Lower heat. Holding duck by neck wire, dip
into honey mixture 3-4 times to coat on all sides.
Remove duck, suspend over container in cool place. Set
an electric fan towards duck to help dry the skin. Let
duck drip-dry overnight.
Next day: preheat oven to 450 F. Place duck breast
side up on flat rack in roasting pan. Roast 30 minute.
Reduce heat to 300 F, turn duck over. Roast 30 more
minutes. Turn duck breast side up again, roast for
final 30 minutes.
Remove biscuits from can, divide each biscuit in 1/2.
Bring 2 in. water to boil in bottom of steamer. Place
biscuits in container above water, cover, & steam 5
minutes. Thinly slice stems of remaining 6 onions into
2-in. diagonal strips. Divide sliced onion between 4
butter plates, place 1 tsp. plum sauce on each plate.
Prepare duck for serving by cutting off drumsticks &
wings & placing on platter in position whole duck
should be. Carefully slice off all skin pieces of
about 1 and 2 inches, lay them aside. Slice same size
pieces of meat from bone. Place all carved meat on
platter, cover with skin pieces on outside to make
presentation look like a whole duck.
Eat by making sandwich of onion, plum sauce, duck, and
skin.
Temperature(s): HOT Effort: AVERAGE Time: 24:00
Source: MADAME WU'S GARDEN Comments: WILSHIRE
BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE
