| Duck Cantonese Spiced Peking Red Cooked Roast Duck |
| Classic Spiced Duck ~ Hsiang su fei ya - You can use either the Ch'eng or Ling method of cooking. 4-5 pound duck oil for frying Marinade 1 tbsp freshly ground peppercorns 1 tbsp salt Group 1 1½ tsp five spice powder ½ tsp MSG (optional) 1 tsp dry sherry Group 2 2 slices ginger root, chopped fine 1 shallot chopped fine 2 tbsp dark soy sauce 1. Clean the duck, dry thoroughly 2. Toast the ground pepper over moderate heat in a dry wok for 2 minutes; add the salt and remove from heat. Mix Group 1 together and add to wok, followed by Group 2. Rub this mixture inside and out, working it well into the skin. Allow to marinate for 6 hours. 3. ( Ch'eng method ) Place the duck on a heatproof dish in a bamboo steamer and steam for 2½ hours. Remove from steamer and pat dry with paper towels, pouring any liquid out of the cavity. 4. ( Ling method ) Heat plenty of oil in a wok over high heat holding the duck over the oil (or place on a wire rack over the oil), splash fry until the skin is brown and crispy. 5. Remove from heat and drain on paper towels. When slightly cooled cut into double mah-jong size pieces and arrange on a heated serving platter. Serves 12 when accompanied with other dishes. Glossary for this recipe. Ch'eng is a method of cooking that is open steaming. Here a bowl or plate is placed in bamboo steamer and placed inside a large pot or wok. The water is kept at a rolling boil. Check water often. Usually the food to be cooked is marinated before placing it in the steamer. Ling is a method or process that is called "splash frying". The food is not actually placed in the oil, but rather suspended over the oil. A ladle is used to pour the hot oil over the food being cooked. Mah-jong is bite sized, double mah-jong is about 1-inch by 2-inch pieces. |
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