Text 34367, 92 rader
Skriven 2010-02-04 21:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: duck 2
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Fragrant And Very Crispy Duck Xiang Su Quan Ya Pt 1
Categories: Vietnamese, Duck
  Servings: 4

      1    duck, about 4 pounds, with
           head and feet on
           Seasonings:
      2 TB kosher salt
      2 TB Sichuan peppercorns
      1    star anise (8 robust
           points)
      2    cloves
    1/2 ts Chinese 5-spice powder
      3 TB Shaoxing rice wine or dry
           sherry
      5    quarter slices fresh,
           unpeeled ginger, lightly
           smashed with the
           broad side of a knife
      2    whole scallions, cut into
      3    inch lengths and lightly
           smashed with
           the broad side of a knife
           Starch coating: choose 1
           Cornstarch:
      4 TB cornstarch 
      3 TB water
      1 TB light (regular) soy sauce
           Or Water chestnut starch:
    1/4 TB water chestnut starch/flour,
           pounded to a powder in
           mortar and pestle 
    1/4 ts ground white pepper
      3 TB warm water
      1 TB distilled white vinegar
           Canola oil, for deep frying
     16    Chinese Steamed Buns
    1/4 c  hoisin sauce diluted with
    1/4 c  water or duck steaming
           juices rendered during
           steaming

Season and Marinate

1. Use your hand to remove the excess fat near the tail and discard.
Then cut off the feet, tail, and neck (and thus the head). Then cut
off the wing so that all that remains attached to the body is the
duck drummette. Save these parts for soup stock.

2. Toast the salt, Sichuan peppercorns, star anise, and cloves until
fragrant and beginning to smoke. Let cool, then transfer to a spice
grinder or clean coffee grinder. Add the Chinese 5-spice and process
to a powder. You should have 1/4 cup.

Rub about 1 1/2 tablespoons of the seasonings on the inside of the
duck. Then rub the remaining amount of the seasonings on the
outside. Massage it into the duck, even in the armpits! Put in a
pan, cover loosely with parchment paper and refrigerate for 2 days,
turning the duck midway. If it's winter and cool, let the duck
marinate at room temperature for 6 hours or overnight, turning
midway.

Steam and Dry

3. Remove the duck from the refrigerator, if necessary, and return
it to room temperature. Prepare a large pot of water for steaming.
Find a bowl to fit into the steamer tray; make sure there's about a
1-inch space between the edge of the bowl and the steamer tray wall.

Drain any liquid that's accumulated in the pan. Then rub the duck
inside and out with the rice wine. Put 3 slices of the ginger and
about 2/3 of the scallion inside the duck. Put the duck, breast side
up, in the bowl you selected for steaming. Then put the remaining
ginger and scallion atop the duck. Put the bowl inside the steamer
tray.

  From: Www.Vietworldkitchen.Com
 
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Cheers

YK Jim


... Do ducks have waterproof butts?

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