You Are Here: Home» Chinese , Duck » Duck Stuffed with Myriad Condiments

Duck Stuffed with Myriad Condiments

The best time to serve this famous Cantonese dish is in the autumn and winter. The sauce resulting from this subtly balanced blend of seasonings is delicious.

Ingredients:


12 to 15 scallions, white parts only, made into brushes
1 pound (450 grams) taro, peeled
1 oven-ready duck, 4 to 41⁄2 pounds (1.8 to 2 kilograms)
1 tablespoon thick soy sauce

For the sauce stuffing:
1⁄4 of whole dried tangerine peel, soaked in cold water, then cut into small pieces
4 cloves garlic, peeled and chopped fine
2 inches (5 centimeters) fresh ginger root, peeled and chopped fine
3 shallots, skinned and chopped fine
2 whole star anise (16 segments)
6 tablespoons crushed yellow bean sauce
5 tablespoons hoisin sauce
1 tablespoon sesame paste
1 teaspoon five-spice powder
2 teaspoons ginger powder
2 teaspoons salt
2 tablespoons sugar
1 tablespoon Mei-kuei-lu wine or gin



Directions:


Prepare the sauce stuffing: Mix together the tangerine peel, garlic, ginger, shallots, star anise, sauces, sesame paste, five-spice powder, ginger powder, salt, sugar and wine or gin. (This can be done hours in advance.)

Make the scallion brushes and put them in a bowl of water and refrigerate. (This can also be done hours in advance.) Slice the taro into pieces about 1⁄2 inch (1 centimeter) thick. Lay them on a large heatproof dish with raised edges.

The duck must be at room temperature, otherwise the steaming will take much longer. Dry both skin and cavity with paper towels. Chop off the pinions of the wings; save them for the stockpot.

Spoon the sauce stuffing into the cavity. To seal the tail end, fold the parson’s nose inward. If necessary, use a thin poultry skewer or bamboo stick to thread through the skin. To seal the neck end, fold the flap of neck skin over the neck cavity.

Lay the duck on top of the taro on the heatproof dish, breast side up. Put the dish into a wok or steamer and steam, tightly covered, for 1 1⁄4 to 1 1⁄2 hours, or until the duck is tender yet still firm. Drain the scallion brushes and pat dry.

Remove the dish from the steamer and transfer the duck to another dish. Brush the thick soy sauce over the skin to give it color. Turn the parson’s nose outward or remove the skewer. Spoon the sauce stuffing into a saucepan.

Transfer the taro to a warm serving platter and keep warm. Degrease the liquid remaining in the heatproof dish and pour it into the saucepan. Stir to blend the liquid and the sauce stuffing in the saucepan and simmer over low heat for 5 to 10 minutes. Strain through a sieve and discard the solids.

Return this sauce to the saucepan and bring to a simmer again.Chop the duck either in the Chinese way or by your usual method. Arrange the pieces on top of the taro. Pour some of the sauce over the meat. Garnish with scallion brushes. Pour the remaining sauce into a bowl and serve.

Serves 6 with 3 or 4 other dishes



Tags: Chinese , Duck

0 comments

Leave a Reply