Deep Fried Simmered Deep Fried Duck Recipes

SIMMERED DEEP-FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth. Disjoint and place in a heavy pan with cold water to cover. Bring to a boil and simmer, covered, 40 minutes. 2. Meanwhile blanch, toast and sliver almonds. Drain canned mushrooms. Shred lettuce and arrange on a serving platter. 3. Drain duck, reserving liquid. Let bird cool slightly then bone and cut meat in 1/2-inch squares, each with some skin. Skim fat off duck liquid. 4. Beat eggs lightly. Mix to a smooth batter with cornstarch, water, salt and pepper. Dip duck squares in batter to coat. 5. Heat oil. Add coated duck squares, a few at a time, and deep-fry until golden. Drain on paper toweling. Arrange on lettuce bed. 6. Reheat duck broth. Add canned mushrooms and remaining salt and pepper. Meanwhile blend remaining cornstarch and cold water to a paste, then stir in to thicken. Pour sauce over duck squares and serve, garnished with almonds. VARIATION: * Leave the duck whole. In step 1, add to pan 1/2 tablespoon salt 3 tablespoons soy sauce 1 scallion 2 slices fresh ginger root 1 garlic clove, crushed and 2 cloves star anise. Simmer 1 1/2 hours. Drain and cool then chop bird, bones and all, in 2-inch sections. Dry and deep-fry without batter. Serve hot with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED DEEP-FRIED PRESSED DUCK

Steps:

• 1. Blanch, toast and sliver almonds. 2. Wipe duck inside and out with a damp cloth. Combine soy sauce, salt and sugar and rub over duck skin. Pour remainder into duck cavity, swishing it around to coat the interior. Drain off excess and discard. 3. Put duck in a deep heatproof bowl. Cut celery in 3 or 4 pieces trim off scallion roots and arrange over duck. Steam 2 hours by the bowl-in-a-pot method (see HOW-TO, _Steaming). 4. Drain duck, reserving liquid for stock. Let bird cool slightly then bone, leaving skin and original shape intact (see HOW-TO, _Duck: To bone). Transfer duck to a large flat plate or cutting board. 5. With both hands, press down on duck, flattening it to a 3/4-inch thickness. Then sprinkle generously on both sides with cornstarch. Return bird to heatproof bowl and steam 30 minutes more. Let cool, then cut in quarters. 6. Heat oil to boiling. Add duck, one quarter at a time, and deep-fry until golden. Drain on paper toweling. Let cool slightly then cut bird in 1 1/2-inch squares, each with some skin. Keep warm. 7. In a saucepan, combine sugar, vinegar, catsup, hot sauce and remaining soy sauce and salt. Bring to a boil, stirring. Meanwhile blend remaining cornstarch and cold water to a paste, then stir in to thicken. 8. Shred lettuce and arrange on a serving platter with duck squares on top. Pour sauce over and serve, garnished with toasted almonds. NOTE: This dish is also known as War Shu Opp.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC STEAMED DEEP FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth. Rub liberally with salt and pepper. Let stand 1 hour.2. Place bird in a deep, heatproof bowl and steam 1-1/2 to 2 hours by the bowl-in-a-pot method.3. Drain duck and let cool. Wipe dry, then truss.4. Heat oil in deep fryer to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain on paper toweling.5. Let duck cool slightly, then chop, bones and all, in bite-size pieces.Serve with scallion brushes, a plum or hoisin sauce dip, or any other dip for deep-fried duck.NOTE: The technique of double-frying can be used here. In step 4, deep-fry the duck 5 minutes, lift out reheat the oil. Then return the bird and deep-fry again until crisp and golden.VARIATIONS:1. In Step 1, rub duck with any of the following mixtures:a. 2 teaspoons salt, 1/4 teaspoon anise pepper and 1/8 teaspoon Five Spicesb. 2 tablespoons sherry, 2 teaspoons salt, 1/2 teaspoon sugar, 1/4 teaspoon red pepperc. 1-1/2 tablespoons soy sauce, 1 tablespoon brown bean sauce, mashed and 1/2 teaspoon Five Spicesd. 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root, both minced 1 tablespoon Szechwan peppercorns, crushed and 2 teaspoons salt2. In Step 2, before steaming, add to bowl with duck 2 scallion stalks and 2 or 3 slices fresh ginger root.3. In Step 3, before trussing duck, coat with a mixture of 2 tablespoons cornstarch and 1 tablespoon soy sauce or 3 tablespoons flour and 1 egg, lightly beaten.

DEEP-FRIED, SIMMERED, DEEP-FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth and cut in two. Rub each half inside and out with soy sauce. 2. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, add duck, one half at a time, and deep-fry, basting and turning, until light golden. Drain on paper toweling. 3. Transfer duck halves to a heavy pan and add water, salt, sugar and remaining soy sauce. Bring to a boil then simmer, covered, 30 minutes. 4. Drain, reserving liquid. Let bird cool then bone and cut in 1-inch squares, each with some skin. Dredge lightly in flour to coat. 5. Reheat deep-frying oil to boiling. Add duck squares a few at a time and deep-fry until golden brown. Drain on paper toweling. Keep warm. 6. Skim and discard fat from reserved duck liquid then reheat. Meanwhile blend cornstarch and cold water to a paste, then stir in to thicken. Arrange duck squares on a serving platter, pour sauce over and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC STEAMED DEEP-FRIED DUCK

Steps:

• 1. Wipe duck inside and out with a damp cloth. Rub liberally with salt and pepper. Let stand 1 hour. 2. Place bird in a deep, heatproof bowl and steam 1 1/2 to 2 hours by the bowl-in-a-pot method (see HOW-TO, _Steaming). 3. Drain duck and let cool. Wipe dry, then truss (see HOW-TO, _Poultry: To truss). 4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning, until golden. Drain on paper toweling. 5. Let duck cool slightly, then chop, bones and all, in bite-size pieces. Serve with scallion brushes (see HOW-TO, _Onion Brushes: To make), a plum or hoisin sauce dip, or any other dip for deep-fried duck (see Seasonings and Sauces, Deep-Fried Duck Dip). NOTE: The technique of double-frying can be used here. In step 4, deep-fry the duck 5 minutes, lift out reheat the oil. Then return the bird and deep-fry again until crisp and golden. VARIATIONS: * In step 1, rub duck with any of the following mixtures: 2 teaspoons salt, 1/4 teaspoon anise pepper and 1/8 teaspoon Five Spices 2 tablespoons sherry, 2 teaspoons salt, 1/2 teaspoon sugar, 1/4 teaspoon red pepper 1 1/2 tablespoons soy sauce, 1 tablespoon brown bean sauce, mashed and 1/2 teaspoon Five Spices 1 to 2 scallion stalks and 3 or 4 slices fresh ginger root, both minced 1 tablespoon Szechwan peppercorns, crushed and 2 teaspoons salt * In step 2, before steaming, add to bowl with duck 2 scallion stalks and 2 or 3 slices fresh ginger root. * In step 3, before trussing duck, coat with a mixture of 2 tablespoons cornstarch and 1 tablespoon soy sauce or 3 tablespoons flour and 1 egg, lightly beaten. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.