| Braised Lotus And Leek Duck
4 - 5 pound duck, washed, & patted dry
2 tablespoons of salt
1 teaspoon of freshly-ground white pepper
1/2 teaspoon of Szechwan peppercorns
5 cups of peanut oil
4 ounces of dried lotus seeds, soaked in warm water, for 3 hours; and drained
8 Dried black mushrooms, soaked in warm water for 1 hour, drained, stemmed, quartered
2 Leeks, white part only, washed very well
1/4 pound of bacon; cut 1/8" pieces
6 slices of Ginger; peeled
1 quart Chicken stock; for steaming |
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SAUCE
1 tablespoon of Oyster sauce
1 tablespoon of dark soy sauce
1 tablespoon of shaoxing
1 tablespoon of sugar
1/2 tablespoon of Julienned ginger
2 tablespoons of butter
Combine salt and peppers. Rub the inside and outside with the salt mix. Fill a large wok with peanut oil and heat until hot (350ºF.). Place duck in wok and ladle hot oil on duck until completely golden brown, about 5 minutes total. Drain well. In a bowl, combine lotus, mushrooms, leeks, bacon and ginger. Stuff duck with mix and place on a tight fitting oval plate. Fill a wok with chicken stock and place a steaming rack inside that can accommodate the plate. Cover with lid and steam for 2 1/2 hours over medium heat. Remove plate. Turn the wok on high, add sauce ingredients and reduce stock, if necessary, to 1 cup. Whisk in the butter to finish the sauce and check for seasoning. For Plating: Nap the duck with the sauce and serve whole with a large serving spoon and fork. A knife will not be necessary. This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B39) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@krypto.net" Per serving: 2758 Calories (kcal); 291g Total Fat; (93% calories from fat); 15g Protein; 28g Carbohydrate; 40mg Cholesterol; 5888mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 57 1/2 Fat; 0 Other Carbohydrates Recipe by: Ming Tsai Converted by MM_Buster v2.0n. |
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