White Simmered Duck I Recipes
WHITE-SIMMERED DUCK I
Number Of Ingredients 12
Steps:
- 1. Mince ginger root and combine it with sherry, salt and pepper. Wipe duck with a damp cloth then rub mixture into skin. Let stand 1 hour. 2. Place bird in a heavy pan. Cut scallion stalks in 1-inch sections and slice remaining ginger root. Add to pan, along with remaining sherry and salt. 3. Add cold water to cover and bring to a boil then simmer, covered, until tender (about 2 to 2 1/2 hours). 4. Slice bamboo shoots and shred smoked ham add to pan during last 10 minutes of cooking. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
WHITE-SIMMERED ROAST DUCK
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400 degrees. Wipe duck with a damp cloth, then dry well with paper toweling. Truss duck (see HOW-TO, _Poultry: To truss). 2. Place duck on a rack over a drip pan containing several inches of water. Roast until lightly browned (about 20 minutes). 3. Transfer duck to a heavy pan. Mince ginger root and add with water and salt. Bring to a boil then simmer, covered, 1 hour. (If duck becomes too dry, add more boiling water.) Skim off fat. 4. Cut Chinese cabbage stems in 2-inch pieces. Place on top of duck and simmer 1 hour more. NOTE: If the dish is prepared through step 3, then refrigerated, the fat will congeal and can be removed easily. The duck is then reheated and the cabbage added as in step 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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- Rinse the duck inside and out and thoroughly pat dry. Remove the tail. Heat 1 tablespoon oil in a wok over medium heat, and swirl it around to coat the wok.
- Lower the duck into the wok breast side down, and let the skin brown and crisp up slightly. Spoon the oil over the parts of the duck that aren’t touching the oil. You will end up with a lot more oil than you started with, as the fat renders out of the duck. Turn off the heat.
- In a large pot (big enough to accommodate the duck laying flat) over medium heat, add a tablespoon of the fat from the wok, and cook the ginger and garlic for about 1 minute. Stir in the sugar until it’s melted.
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