Vincent And Mary Price Chinese Style Purple Plum Duck Recipes

VINCENT AND MARY PRICE CHINESE STYLE PURPLE PLUM DUCK

Steps:

• Clean and disjoint the duck. Dip the duck into soy sauce.
• Over high heat, cover the bottom of a heavy skillet with peanut oil to about 1/2 inch deep.
• When the oil is hot ("sizzling") add the pieces of duck and brown it evenly on both sides. Remove duck from skillet and drain on paper towels, pour out extra fat from pan, then replace browned duck into pan. Lower temperature to medium low.
• Mix the remainder of the soy sauce with the mashed canned plums, reserved plum syrup, ginger, chopped green onion, garlic, sweet sauce (if using), and salt. Pour the mixture over the browned duck pieces in the pan, cover, and let cook over slow heat for 30 minutes or until the duck is tender.
• Mix together the cornstarch with 2 tablespoons plum juice and stir until smooth.
• Remove the duck and thicken the sauce in the pan over low heat by gradually stirring in the cornstarch mixture. Cook until smooth and clear.
• Pour the sauce over the duck and serve.
• Re "Chinese sweet sauce": the recipe nor book do not give any further info on the "sweet sauce" used, but I imagine that such substitutions could be made as an Asian based sweet duck sauce, plum sauce, or simply a tablespoon of brown sugar for each tablespoon sweet sauce.
• Note: in these health conscious days I would probably not use peanut oil to brown the duck, but rather olive oil. If I did use peanut oil, I certainly would not use 1/2 cup of it, as duck is a meat which is quite full of fat to begin with. It's up to you how you'd like to brown your duck and what amount of oil to use, but I've presented the recipe as originally given in the cookbook.

PLUM PIE

Steps:

• Preheat oven to 400 degrees.
• Mix plums, sugar, flour and nutmeg and pour into pie crust.
• You can leave it open or top with another crust or make a lattice top, we have tried it every way, just depends what you like.
• Bake at 400 for 10 minutes, reduce heat to 350 and bake for 30 - 35 minutes more.

CHINESE-STYLE MOCK DUCK WITH NOODLES

Steps:

• Prepare noodles according to package directions. (Note: My udon had fairly elaborate directions involving: three boilings, the addition of cold water, a 5 minute "rest" after boiling, and a final rinse in cold water. Though this seemed overly fussy, I followed the directions exactly and was rewarded with the best home-cooked dry noodles/pasta I've ever eaten. So follow the directions for best results :-).).
• Rinse "duck" thoroughly. Dry with a paper towel and slice into bite-size pieces.
• Heat oil and black beans (smashed slightly) in a large pan on medium-high heat. Add the eggplant, zucchini, and "duck". Stir-fry for about three minutes, until vegetables start to soften.
• Add ginger, garlic, scallions, and chili flakes. Continue to stir-fry until the vegetables are cooked.
• Meanwhile combine sauce ingredients in a 2 c measuring cup, adding enough water to make a total of 3/4 cups sauce. Stir very well to incorporate cornstarch.
• Add sauce mixture to stir fry, reduce heat to medium and cook for about 3 minutes until it bubbles and thickens.
• Add cooked noodles to the pan and stir to combine. Serve hot.

VINCENT PRICE'S CHICKEN SWEET AND HOT

Steps:

• Combine all of the above ingredients, except chicken, in a pan.
• Heat gently, stirring until jelly is blended and sauce is smooth (it doesn't really thicken a lot, just a little bit).
• Cool.
• Pour sauce over 1 quartered chicken and marinate for 2 or 3 hours (I had a change of plans the day I prepared the marinade; mine marinated overnight).
• Cover and cook in preheated moderate oven (I used 350 degrees F for the first 40 minutes, then raised it to 375 degrees F).
• Uncover, increase oven temperature to hot (I raised it to 425 degrees F) and baste frequently until chicken is an even dark brown.
• (Before I put the chicken in at the higher temperature, I used a large spoon to take out some of the marinade/basting sauce; it seemed to make a lot to me-- I left just enough in the dish to use for basting, but not so little that it would burn at the high) Serve with rice.

CHICKEN CANNELLONI WITH CREAM SAUCE

Steps:

• Sauce.
• in a saucepan melt butter.
• Stir in flour, salt, pepper and nutmeg.
• add hot milk and cook, stirring, till sauce is smooth and thickened.
• cook over low heat for 5 minutes, stirring occasionally.
• Filling:.
• in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
• Add chicken, salt, herbs, pepper and wine.
• Simmer till wine is reduced by half.
• Stir in 1/2 cup of the sauce.
• Preheat oven to 450.
• Cook cannelloni in boiling salted water for 8 minutes.
• Drain and rinse in cold water.
• on each cannelloni put 2 T of the filling and roll up.
• arrange 2 filled cannelloni in a butter au gratin dish for each serving.
• to remaining sauce add tomato sauce and cream. Stir to blend.
• Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
• bake in very hot oven for 10 minutes or till top browns.

QUICK ASIAN BROCCOLI STIR-FRY

Steps:

• Thaw broccoli florets in microwave.
• Heat the oil on medium high in a non-stick skillet.
• Brown the ginger slices.
• Add drained broccoli.
• Stir-fry one minute; add sugar and salt.
• Continue frying until degree of doneness you prefer and all liquid is absorbed.
• Remove from heat and toss with sesame oil.