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Ингредиенты
- 1 x Duck, 6 to 7 pounds
- 2 tsp Soy sauce
- 1 c. Barley
- 1 c. Dry black mushrooms
- 1 piece dry tangerine peel
- 1 c. Lotus seeds
- 1 c. Gingko nuts
- 1/4 c. Ham
- 1/2 tsp Salt
- 1/2 tsp Sugar Oil for deep-frying
- 1/2 bn Chinese parsley
- 2 x Scallions
- 3 x -(up to)
- 5 x Cloves star anise
- 2 c. Stock
- 1 dsh Pepper
- 1/4 tsp Salt
- 1/4 tsp Soy sauce
- 2 tsp Cornstarch
- 2 Tbsp. Water
- 1/2 bn Chinese parsley
Инструкции
- 1. Bone duck (see "HOW-TO SECTION"), leaving shape and skin intact. Hang up to dry in a cold, airy place 1 to 2 hrs; then rub skin lightly with soy sauce.
- 2. Separately soak barley, dry mushrooms and tangerine peel. Blanch lotus seeds. Shell and blanch ginkgo nuts.
- 3. Coarsely chop ham and soaked mushrooms. Mix well with liquid removed barley, lotus seeds, ginkgo nuts, salt and sugar. Stuff mix into duck cavity, then sew up securely or possibly skewer.
- 4. Heat oil to boiling. Using a wire basket or possibly long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, till golden brown. 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 till done (2 to 2-1/2 hrs). See
- "HOW-TO SECTION".
- 7. Throw away duck topping. Let bird cold 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 cool water to a paste, then stir into stock to thicken. Pour over duck slices and serve, garnished with remaining parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 230 | |
| Calories from Fat 100 | 43% |
| Total Fat 11.1g | 14% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 616mg | 26% |
| Potassium 348mg | 10% |
| Total Carbs 24.81g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 0.45g | 0% |
| Protein 8.46g | 14% |
