MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Martha Liao's Peking Duck
Categories: Poultry, Herbs, Wine, Sauces
Yield: 4 Servings

5 lb Long Island duck
7 Scallions; trimmed
2 sl (1/2") fresh ginger
1/4 c Honey
2 tb Cornstarch
3 tb Shao Hsing or dry sherry
1 tb White vinegar
12 To 15 frozen steamed rolls
Sweet black bean sauce or
- hoisin sauce; for serving

In a very cool room, tie duck wings together using
kitchen twine. In a cool room, hang duck from kitchen
twine over a large bowl overnight, about 8 hours.

Fill a large pot with 4 cups water, 2 scallions, ginger,
and honey; cover and bring to a boil. In a medium bowl,
whisk together cornstarch and 1 cup cold water until
well combined. Whisk cornstarch mixture into boiling
water mixture until it is the consistency of a light
gravy. Stir in wine and vinegar; remove sauce from heat.

Add duck to pot and spoon over sauce, for 3 to 5
minutes, until very well coated. Remove from sauce and
hang duck again, in a cool room, over a large bowl for 4
hours.

Set oven to 300ºF/150ºC.

Fill the drip tray of a vertical poultry roaster with
water; set in a roasting pan. Place duck on vertical
roaster and transfer to oven. Roast until duck is
golden. Take care with duck grease as you roast; if too
much begins to accumulate in roasting pan, ladle into a
disposable heatproof container as the duck cooks and
discard.

Meanwhile, prepare frozen steamed rolls according to
package directions. Quarter white parts of remaining 5
scallions and cut into 2-inch pieces, reserving green
parts for another use.

Thinly slice duck and serve with steamed rolls,
scallions, and sweet bean or hoisin sauce.

RECIPE FROM: https://www.marthastewart.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peking Duck Bone Soup
Categories: Loo, Oriental, Poultry, Vegetables, Offal
Yield: 6 Cups

MMMMM---------------------------BROTH--------------------------------
Bones from 1 Peking duck
- carcass, neck, gizzard,
- wings, leg & thigh bones
1 Scallion
1 sl Ginger

MMMMM----------------------------SOUP---------------------------------
1 lb Celery cabbage (ch'ing tsai)
2 oz Dried bean thread (bean
- vermicelli)
Water
2 tb Oil
2 sl Ginger
1/2 tb Salt
1/2 ts MSG
6 c Peking duck bone broth
- from above; (if there's
- not enough, cut with
- chicken broth or water)
2 oz Chinese or Smithfield ham
- slivered
1 Duck gizzard; from the
- broth pot, sliced thin

Originally, Peking duck was served in three courses,
to wit:

The familiar pancake, scallion 7 sauce bit (cucumber
slivers also sometimes), with which the skin was
served without the meat;

The meat, combined with stir-fried vegetables in a
soy-based sauce, served alone or with rice;

A soup made with the bones of the duck just eaten.

Now, in our streamlined 20th century, the courses are
combined into one, the meat wrapped up with the skin
and the scallion in the pancake, the vegetable course
is omitted, and the soup is presumably drunk by the
staff.

Cut cabbage across into 1" to 1.5" chunks (these will
separate on cooking). Soak bean thread in water until
soft, then cut into 6" lengths (WARNING - if you omit
this cutting, you may find a guest choking on the
stuff, which I did once).

Simmer in water to cover for 45 min: bones from 1
Peking duck: carcass, neck, gizzard (which had been
roasted with the duck), wings, leg and thigh bones.
Season with 1 scallion and 1 slice ginger.

Heat oil in a soup kettle. Add ginger, salt, and
cabbage. Stir-fry 1 min. Add all remaining ingredients
except bean thread, gizzard, and MSG (if used). Cover
and cook until cabbage is tender, 3 min or so. Bring
soup to a boil, add bean thread, gizzard, and MSG.
Turn heat off. Serve immediately.

From: Michael Loo

Recipe from: http://www.recipelink.com

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