Deep Fried Steamed Duck With Mushrooms And Bamboo Shoots Recipes

BASIC STEAMED DEEP-FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth. Rub liberally with salt and pepper. Let stand 1 hour. 2. Place bird in a deep, heatproof bowl and steam 1 1/2 to 2 hours by the bowl-in-a-pot method (see HOW-TO, _Steaming). 3. Drain duck and let cool. Wipe dry, then truss (see HOW-TO, _Poultry: To truss). 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. Let duck cool slightly, then chop, bones and all, in bite-size pieces. Serve with scallion brushes (see HOW-TO, _Onion Brushes: To make), a plum or hoisin sauce dip, or any other dip for deep-fried duck (see Seasonings and Sauces, Deep-Fried Duck Dip). NOTE: The technique of double-frying can be used here. In step 4, deep-fry the duck 5 minutes, lift out reheat the oil. Then return the bird and deep-fry again until crisp and golden. VARIATIONS: * In step 1, rub duck with any of the following mixtures: 2 teaspoons salt, 1/4 teaspoon anise pepper and 1/8 teaspoon Five Spices 2 tablespoons sherry, 2 teaspoons salt, 1/2 teaspoon sugar, 1/4 teaspoon red pepper 1 1/2 tablespoons soy sauce, 1 tablespoon brown bean sauce, mashed and 1/2 teaspoon Five Spices 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root, both minced 1 tablespoon Szechwan peppercorns, crushed and 2 teaspoons salt * In step 2, before steaming, add to bowl with duck 2 scallion stalks and 2 or 3 slices fresh ginger root. * In step 3, before trussing duck, coat with a mixture of 2 tablespoons cornstarch and 1 tablespoon soy sauce or 3 tablespoons flour and 1 egg, lightly beaten. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED COOKED DUCK WITH BAMBOO SHOOTS

Steps:

• 1. Bone and dice cooked duck. Dice fresh mushrooms and bamboo shoots. 2. Heat oil. Add mushrooms and bamboo shoots and stir-fry 1 to 2 minutes. 3. Add stock. Heat quickly, then simmer, covered, 5 minutes. Add duck and simmer only to heat through. 4. Meanwhile blend cornstarch, cold water, soy sauce, salt, sugar and pepper to a paste. Then stir in to thicken sauce. Serve at once. NOTE: Any leftover duck, whether it's white-simmered, red-cooked or roasted, can be used in this recipe. VARIATION: * In step 3, add with the duck 2 tablespoons soy sauce, 1 teaspoon salt and a dash of pepper. Then, in step 4, omit all the seasonings from the cornstarch paste. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED STEAMED DUCK WITH MUSHROOMS AND BAMBOO SHOOTS

Steps:

• 1. Separately soak dried mushrooms and tangerine peel. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours then rub with soy sauce. 3. 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 and let cool. Then score bird along breastbone, but do not cut through bone. 4. Slice bamboo shoots and ginger root thin and combine with soaked mushrooms and tangerine peel. Mix well with star anise, salt, sugar and pepper. 5. Stuff mixture into duck cavity. Trim off scallion roots and cut celery stalks in 2 or 3 pieces add to cavity. Sew up securely or skewer. 6. Transfer bird to a deep heatproof bowl. Steam by the bowl-in-a-pot method until done (about 2 hours). See HOW-TO, _Steaming. 7. Drain duck, transferring liquids to saucepan. Let bird cool, then remove stuffing reserve mushrooms and bamboo shoots, but discard other ingredients. 8. Carefully cut off wings and legs. Then, with the hands, carefully separate meat from bones, starting with incision on breastbone. (Keep skin and natural shape of bird as intact as possible.) 9. Spread boned duck flat on a heatproof platter, skin-side down. Bone legs and place on top. Arrange mushrooms and bamboo shoots over duck. Steam 20 minutes more. 10. Cut lettuce in strips and arrange on a serving platter. Invert duck onto lettuce, skin-side up, with mushrooms and bamboo shoots underneath. 11. Gradually reheat duck liquids in saucepan. Meanwhile blend cornstarch, water, remaining soy sauce and salt to a paste then stir in to thicken liquids. Pour sauce over duck. Mince parsley and sprinkle over as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED AND CRISPED DUCK

Steps:

• In small bowl, mix all ingredients except duck. Rub mixture on duck, inside and out. Put duck in dish, breast side down. Cover with plastic wrap; refrigerate overnight.
• The next day, take duck out of refrigerator, and let it warm to room temperature. Place duck on steamer tray or rack small enough to fit into a wok. Fill wok with water up to bottom edge of tray; bring to boil. Place tray over boiling water, cover with lid or foil and steam duck over high heat until extremely tender, for about 1 1/2 to 2 hours. Replenish boiling water when necessary.
• Preheat oven to 450 degrees. Transfer duck to cutting board, and let cool. Quarter the duck. Heat large nonstick saute pan over medium-high heat. When hot, add duck pieces, skin side down; saute until skin begins to sizzle and brown, for about 1 minute. Reduce heat to low, and crisp skin for 5 to 7 minutes. Turn and brown other side. Turn again, cover and cook in oven until heated through, for about 8 to 10 minutes. Transfer pieces to platter; serve.

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.

STEAMED DUCK WITH BAMBOO SHOOTS

Steps:

• 1. Soak dried mushrooms. 2. Wipe duck with a damp cloth. Place in a large heatproof bowl and add cold water. 3. Cut ham and bamboo shoots in 1/4-inch slices and scallion stalk in 1-inch sections slice ginger root cut soaked mushrooms in half if large. Arrange over duck. 4. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours). See HOW-TO, _Steaming. Sprinkle with salt and serve. VARIATION: * For the ham and vegetables, substitute 4 medium parsnips, peeled and cut in half lengthwise. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC STEAMED DEEP FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth. Rub liberally with salt and pepper. Let stand 1 hour.2. Place bird in a deep, heatproof bowl and steam 1-1/2 to 2 hours by the bowl-in-a-pot method.3. Drain duck and let cool. Wipe dry, then truss.4. Heat oil in deep fryer 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. Let duck cool slightly, then chop, bones and all, in bite-size pieces.Serve with scallion brushes, a plum or hoisin sauce dip, or any other dip for deep-fried duck.NOTE: The technique of double-frying can be used here. In step 4, deep-fry the duck 5 minutes, lift out reheat the oil. Then return the bird and deep-fry again until crisp and golden.VARIATIONS:1. In Step 1, rub duck with any of the following mixtures:a. 2 teaspoons salt, 1/4 teaspoon anise pepper and 1/8 teaspoon Five Spicesb. 2 tablespoons sherry, 2 teaspoons salt, 1/2 teaspoon sugar, 1/4 teaspoon red pepperc. 1-1/2 tablespoons soy sauce, 1 tablespoon brown bean sauce, mashed and 1/2 teaspoon Five Spicesd. 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root, both minced 1 tablespoon Szechwan peppercorns, crushed and 2 teaspoons salt2. In Step 2, before steaming, add to bowl with duck 2 scallion stalks and 2 or 3 slices fresh ginger root.3. In Step 3, before trussing duck, coat with a mixture of 2 tablespoons cornstarch and 1 tablespoon soy sauce or 3 tablespoons flour and 1 egg, lightly beaten.