Text 34366, 69 rader
Skriven 2010-02-04 21:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: duck 1
==============
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Still looking to try inconnu, though.

 JW> Take a regular whitefish and rub mud on it!

 ML> Ah, sort of like catfish (not my favorite food).
 
Or carp.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Fragrant And Very Crispy Duck Xiang Su Quan Ya Tips
Categories: Vietnamese, Duck, Info
  Servings: 1

           info

1. Type of duck: Head to a Chinese or Vietnamese market where the
ducks are super fresh, still have their heads and feet intact, and
MOST importantly, are the Pekin variety. Fancy Muscovy ducks have
bigger breasts but they also have more fat. The smaller Pekin (and I
don't know where the "g" went to in that name) is appropriate.

2. It's not hard or time consuming - The cooking process spans days
but most of the time, it's passive work, like the duck is marinating
or steaming. The fast-paced action comes with deep frying the duck
at the end. 

3. Cut the duck in half - It is hard and daunting to turn a whole
duck around in a wok of fat. I thought about how I could make things
easier for myself - and you! - so I used a cleaver to cut the duck
in half after it steamed and cooled. The frying was less dramatic
and it was much  easier to chop the duck up duck for serving. 

4. Coat the duck with starch - You'll notice below that instead of
the soy sauce and flour, I switched to a cornstarch or water
chestnut starch coating. Starch creates a more delicate and crisper
skin than regular all-purpose flour. The flour coated fragrant and
crisp duck had a more robust flavor. 

5. Fry at a moderately low temperature - This longer cooking helped
the skin get nice and crispy, and stay that way for a while. 

6. Blowing up the duck didn't do much - We did manage to inflate the
duck to the size of a baby porpoise but the amount of fat rendered
during steaming was the same. It was the starch and longer frying
that crisped the skin up. I'll save the inflating for Peking duck.

Purchase Sichuan peppercorns at Chinese markets and specialty
grocers. Asian markets have great prices on whole duck. Select one
that is fresh and not frozen or thawed. 


  From: Www.Vietworldkitchen.Com        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A pig may be baptized as "carp" so you can eat pork on Good Friday.

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