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Shanghai duck
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Duck, Ethnic, Poultry |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1
| | Duck | | 1
| | Bunch scallions | | | -cut in 2" lengths | | 2
| slice | Ginger | | 3
| | Whole star anise | | 1/3
| cup | Sugar | | 2
| tbsp | Sherry | | 1
| cup | Soy sauce | | 3/4
| cup | Water |
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Procedures:
| 1 | The chinese do not make a fetish of crispiness in their ducks, but of course the mass-produced long island ducks are fatter than anything that would be available in china or even taiwan. | | 2 | What"s more, the chinese do not make a fetish of leanness, either. | | 3 | Here"s a recipe that is neither crisp nor lean: the duck should be prepared as for roasting - feathers discarded, excess fat from the cavity removed (you may render this to make a fine, if unhealthy, cooking fat). | | 4 | Arrange scallions, ginger slices, star anise, and the neck and giblets in the bottom of a heavy kettle. | | 5 | Put the duck in, breast down, and pour all the remaining ingredients over. | | 6 | Cover tightly (using foil as a sealer if necessary) and bring to a boil. | | 7 | Reduce heat to low and simmer 45 min. uncover and invert duck. | | 8 | Re-cover and cook 30 min. at this point, uncover and skim off accumulated fat (this also makes a fine, if unhealthy, cooking fat). | | 9 | Check duck for doneness - it should be just about tender now. | | 10 | Raise heat to medium and cook 15 to 30 min, basting constantly. | | 11 | The skin should become dark brown (although not crispy by any stretch of the imagination) and the sauce should be reduced to a syrup. | | 12 | Serve hot on a platter with the sauce strained over |
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