Carrs Drunken Duck Recipes

ROAST DRUNKEN DUCK RECIPE - (4/5)

Steps:

• Combine marinade ingredients in a bowl. Rub duck inside and out with marinade. Cover and refrigerate for 2 hours. Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems; thinly slice caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger and garlic; cook, stirring, until fragrant, about 10 seconds. Add onions and stir-fry for 1 minute. Add mushrooms, bamboo shoots, and preserved vegetable; stir-fry for 2 minutes. Add wine, five-spice, soy sauce, and hoisin sauce; cook for 1 minute. Let cool. Place stuffing inside duck; use skewers to enclose. Preheat oven to 400 degrees. Place duck, breast-side up, on a rack in a roasting pan. Bake until meat is no longer pink when cut near bone, 1 to 1 1/2 hours. Increase heat to 475 degrees. Combine glaze ingredients in a bowl. Brush glaze over duck. Bake until skin is richly glazed, 5 to 7 minutes. This recipe yields 4 to 6 servings. If you live near a Chinese deli that sells roast ducks, you're in luck: You can enjoy a wonderful treat any time without running up a huge "duck bill"! Roasting duck the Chinese way is a real art. First, the birds are parboiled, melting away some of the fat. Then they're blown up with air and hung up to dry to tighten their skin. Finally, they're lacquered with a sweet glaze of honey, maltose, vinegar, and rice wine that caramelizes during roasting, making the skin crisp and brown. You can eat Cantonese roast duck at room temperature, or warm it in the oven. Serve it with the thin brown cooking sauce that's usually included at no extra charge, or shred the meat and use it to top a salad of greens tossed with a vinaigrette enriched either with a bit of the duck sauce, or with bottled plum sauce.

DRUNKEN DUCK I

Steps:

• 1. Cut scallion stalk in 1-inch sections crush garlic. Place in a large heavy pan along with water, salt and pepper, and bring to a boil. 2. Meanwhile wipe duck inside and out with a damp cloth, then add to pan. Bring to a boil again, then simmer, covered, 30 to 40 minutes. 3. Drain duck, reserving liquid for stock. Let bird cool then dry thoroughly with paper toweling and refrigerate covered, overnight. 4. Cut duck in quarters and place in a large jar or container. Pour in sherry and cover jar tightly. Refrigerate 5 to 7 days. 5. Drain, reserving sherry (which can be re-used for cooking). Chop duck, bones and all, in bite-size pieces. Serve cold. VARIATION: * For the sherry, substitute sauterne. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.