| 1 | This dish will require a good deal of time to prepare but will turn out well. |
| 2 | Rub soy sauce over duckling. |
| 3 | Boil enough oil to cover the bird in large deep-fry pan. |
| 4 | Add duck, fry until entire bird is well-browned. |
| 5 | Remove, drain on absorbent toweling. |
| 6 | Use sharp cleaver to slash duck from breast to lower belly. |
| 7 | Don"t cut through bone. |
| 8 | Place duck in pan, stuff cavity w/celery,onion,ginger root,black mushrooms, orange peel, bamboo shotts, anise, 1 tsp. salt, sugar,pepper,& msg. |
| 9 | Distribute evenly. |
| 10 | Place on platter,elevate in a steamer. |
| 11 | Cover, steam for 2-?hrs. |
| 12 | Make sure water is replenished as it evaporates. |
| 13 | Remove platter, allow duck to cool. |
| 14 | Discard all ingredients except bamboo shoots & mushrooms. |
| 15 | Save all juices for gravy. |
| 16 | Carefully remove wings & legs. |
| 17 | Gently separate flesh from carcass w/hands.,starting from slash & keeping skin intact. |
| 18 | Be sure not to make any more holes in skin,& to keep bird in its natural shape.(carcass will make good soup). |
| 19 | Spread duck,meat side up, on a deep platter. |
| 20 | De-bone the legs, place w/wings. |
| 21 | Spread mushrooms & bamboo shoots on duck meat. |
| 22 | Replace in steaming utensil & steam again 20 min. remove. |
| 23 | Line large serving platter w/ lettuce leaves. |
| 24 | Turn platter w/ duck upside-down so that duck rests on leaves,skin side up. |
| 25 | Pour cooking juices into saucepan. |
| 26 | There should be 2 cups liquid. |
| 27 | Bring to boil,on high heat. |
| 28 | Add cornstarch, 1 tbs. |
| 29 | Soy sauce, ?tsp. salt. |
| 30 | Stir continuously until gravy thickens. |
| 31 | Pour gravy over whole duck. |
| 32 | Garnish w/ chinese parsley & serve immediately. |
| 33 | Chopsticks are recommended. |
| 34 | Temperature(s): hot effort: difficult time: 04:00 |
