Deep Fried Steamed Duck With Mushrooms And Bamboo Shoots Recipes

CHINESE VEGETARIAN DUCK (素鸭)

Steps:

• Rinse the shiitake mushrooms clean, and soak them in 2 cups of hot water for 2-3 hours, until they are completely rehydrated. Reserve the water they soaked in.
• Julienne the bamboo shoots, carrots, and ginger, and set aside. Once the shitake mushrooms are done soaking, squeeze out any excess water, remove the tough stems, and thinly slice them.
• With your wok over medium heat, add 3 tablespoons oil. Add the ginger, and cook for 20 seconds. Add the carrots, and stir-fry for 1 minute. Add the mushrooms and bamboo shoots, turn up the heat, and and cook for another 2-3 minutes, until fragrant.
• Stir in the Shaoxing wine, light soy sauce, and vegetarian oyster sauce. Continue cooking until all the liquid has reduced. Remove from the wok, and let the filling cool.
• Prepare your steamer with enough water for 12 minutes of steaming over high heat, and bring to a boil.
• Lay out one of your sheets of bean curd on a clean work surface. Take your mixture of vegetarian oyster sauce and water, and brush lightly onto one of the sheets. Stack another sheet on top and brush that one too with the oyster sauce mixture.
• Add half of the filling to the lower part of the bean curd circle (about 5 inches/13 cm) from the edge closest to you), arranging it in a roughly 7x3 inch horizontal rectangle. Fold the sheet over the filling tightly. Fold the sides over the middle, and continue rolling tightly until you've formed a rectangular roll. Repeat with another 2 sheets of bean curd skin and the other half of the filling.
• With the opening side down, lay them side by side on a heat proof dish. When the water in your steamer has come to a boil, steam the rolls for 12 minutes over high heat.
• Meanwhile, mix the braising sauce. Combine 1 ¼ cups of the mushroom soaking water, 1 tablespoon vegetarian oyster sauce, 2 teaspoons sugar, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1/2 teaspoon sesame oil and 1/2 teaspoon dark soy sauce. Mix until sugar is completely dissolved, and set aside.
• Remove the rolls from the steamer. Heat a clean wok/pan over medium heat. When the wok is heated, add the oil, and swirl it around the perimeter of the wok to coat it evenly.
• Add the rolls, and brown each side, about 1-2 minutes per side. Handle gently when flipping.
• Once both sides are browned, add the sauce mixture. Braise over medium heat, cooking for 2 minutes covered, and then 2-3 minutes uncovered. Flip the rolls, and do the same on the other side. Try not to move them too much. Just slide them around to prevent them from breaking or fall apart.
• Once the sauce has reduced (it should coat the rolls, but they shouldn't be sitting in a pool of sauce), carefully transfer the rolls to a plate, and cool completely.
• Once cooled, slice into ¾ inch thick slices, and garnish with chopped scallions. Serve at room temperature.

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.

STIR-FRY DUCK WITH MUSHROOMS AND BROCCOLINI

Steps:

• Peel skin and fat from duck. Discard or reserve for another use. Slice duck across the grain, 1/2-inch thick. Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl. Add duck and turn to coat. Set aside 15 minutes. Mix remaining sugar and soy sauce with oyster sauce and sesame oil.
• Place wok or skillet on high heat, add peanut oil, then duck. Stir-fry one minute. Transfer to a dish. Reduce heat to medium. Add garlic, ginger and peppercorns and stir. Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny. Add broccolini and stir-fry 2 to 3 minutes, until starting to soften.
• Increase heat and return duck to pan. Stir-fry another minute or so, until duck starts to firm up. Add oyster sauce mixture and stir. Serve with brown rice alongside.

DEEP-FRIED STEAMED WEST LAKE DUCK

Steps:

• 1. Soak dried mushrooms. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours. 3. Rub duck lightly with soy sauce. 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 quickly. Rinse in a pan of cold water and drain again. Untie duck. 5. Transfer bird to a large heatproof bowl. Dice giblets slice ginger root and add, along with star anise. Combine sherry, salt, honey and remaining soy sauce and pour over. Meanwhile boil water in another pan, and also pour over duck. 6. Steam by the bowl-in-a-pot method until duck is done, but stil1 firm (about 1 3/4 hours). See HOW-TO, _Steaming. 7. Remove duck and let cool. Bone then cut meat in bite-size squares, each with a piece of skin. Strain duck liquid, skimming off fat. 8. Return duck squares, skin-side up, to heatproof bowl. Add strained duck liquid and steam 15 minutes more. 9. Meanwhile shred bamboo shoots, celery and soaked mushrooms. In a saucepan, bring remaining duck liquid to a boil. Add shredded vegetables and simmer, covered, 10 minutes. 10. Cut smoked ham in strips. Chop Chinese parsley. Blend cornstarch and cold water to a paste and stir into duck liquid to thicken. Pour over duck squares and serve, garnished with ham strips and chopped parsley. NOTE: This recipe can be made with chicken as well as duck. VARIATIONS: * In step 5, omit the seasonings given and pour over duck and giblets the following mixture: 1 1/2 cups stock 1 slice fresh ginger root and 1 clove garlic, both minced and 1 cup canned button mushrooms. Also omit the water. * In step 10, arrange duck squares on a serving platter over 1 head lettuce, shredded or over 1 pound of any of the following: asparagus, broccoli, Chinese cabbage, mushrooms, mustard greens, onions or spinach. (These must be stir-fried first.) 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.

STEAMED DUCK WITH BAMBOO SHOOTS

Steps:

• 1. Soak dried mushrooms. 2. Wipe duck with a damp cloth. Place in a large heatproof bowl and add cold water. 3. Cut ham and bamboo shoots in 1/4-inch slices and scallion stalk in 1-inch sections slice ginger root cut soaked mushrooms in half if large. Arrange over duck. 4. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours). See HOW-TO, _Steaming. Sprinkle with salt and serve. VARIATION: * For the ham and vegetables, substitute 4 medium parsnips, peeled and cut in half lengthwise. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED COOKED DUCK WITH BAMBOO SHOOTS

Steps:

• 1. Bone and dice cooked duck. Dice fresh mushrooms and bamboo shoots. 2. Heat oil. Add mushrooms and bamboo shoots and stir-fry 1 to 2 minutes. 3. Add stock. Heat quickly, then simmer, covered, 5 minutes. Add duck and simmer only to heat through. 4. Meanwhile blend cornstarch, cold water, soy sauce, salt, sugar and pepper to a paste. Then stir in to thicken sauce. Serve at once. NOTE: Any leftover duck, whether it's white-simmered, red-cooked or roasted, can be used in this recipe. VARIATION: * In step 3, add with the duck 2 tablespoons soy sauce, 1 teaspoon salt and a dash of pepper. Then, in step 4, omit all the seasonings from the cornstarch paste. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

DEEP-FRIED STEAMED DUCK WITH MUSHROOMS AND BAMBOO SHOOTS

Steps:

• 1. Separately soak dried mushrooms and tangerine peel. 2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours then rub with soy sauce. 3. 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 and let cool. Then score bird along breastbone, but do not cut through bone. 4. Slice bamboo shoots and ginger root thin and combine with soaked mushrooms and tangerine peel. Mix well with star anise, salt, sugar and pepper. 5. Stuff mixture into duck cavity. Trim off scallion roots and cut celery stalks in 2 or 3 pieces add to cavity. Sew up securely or skewer. 6. Transfer bird to a deep heatproof bowl. Steam by the bowl-in-a-pot method until done (about 2 hours). See HOW-TO, _Steaming. 7. Drain duck, transferring liquids to saucepan. Let bird cool, then remove stuffing reserve mushrooms and bamboo shoots, but discard other ingredients. 8. Carefully cut off wings and legs. Then, with the hands, carefully separate meat from bones, starting with incision on breastbone. (Keep skin and natural shape of bird as intact as possible.) 9. Spread boned duck flat on a heatproof platter, skin-side down. Bone legs and place on top. Arrange mushrooms and bamboo shoots over duck. Steam 20 minutes more. 10. Cut lettuce in strips and arrange on a serving platter. Invert duck onto lettuce, skin-side up, with mushrooms and bamboo shoots underneath. 11. Gradually reheat duck liquids in saucepan. Meanwhile blend cornstarch, water, remaining soy sauce and salt to a paste then stir in to thicken liquids. Pour sauce over duck. Mince parsley and sprinkle over as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.