This dish will require a good deal of time to prepare
but will turn out well.
Rub soy sauce over duckling. Boil enough oil to cover
the bird in large deep-fry pan. Add duck, fry until
entire bird is well-browned. Remove, drain on
absorbent toweling. Use sharp cleaver to slash duck
from breast to lower belly. Don't cut through bone.
Place duck in pan, stuff cavity with celery, onion,
ginger root, black mushrooms, orange peel, bamboo
shoots, anise, 1 tsp. salt, sugar, pepper, & MSG.
Distribute evenly. Place on platter, elevate in a
steamer. Cover, steam for 2-1/2 hrs. Make sure water
is replenished as it evaporates. Remove platter, allow
duck to cool. Discard all ingredients except bamboo
shoots & mushrooms. Save all juices for gravy.
Carefully remove wings & legs. Gently separate flesh
from carcass with hands, starting from slash & keeping
skin intact.
Be sure not to make any more holes in skin, & to keep
bird in its natural shape.(Carcass will make good
soup.) Spread duck, meat side up, on a deep platter.
De-bone the legs, place w/ wings. Spread mushrooms &
bamboo shoots on duck meat. Replace in steaming
utensil & steam again 20 minutes. Remove. Line large
serving platter with lettuce leaves. Turn platter with
duck upside-down so that duck rests on leaves, skin
side up. Pour cooking juices into saucepan. There
should be 2 cups liquid. Bring to boil, on high heat.
Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir
continuously until gravy thickens. Pour gravy over
whole duck. Garnish with Chinese parsley & serve
immediately.
Chopsticks are recommended.
Temperature(s): HOT Effort: DIFFICULT Time: 04:00
Source: KAN'S Comments: GRAND ST., SAN FRANCISCO
Comments: WINE:WAN FU WHITE WINE
