Szechuan Duck Recipe
This Schezuan Duck is one of the eastern duck dishes that you'll desperately fall for ! This roasted and carved duck in schezuan gravy makes a mouthwatering meal ! A signature reicpe from the Scezuan/Hunan regions of China, this flavorful duck is loved by many western people ! Just try out this Schezuan Duck and let me know if you like it !
Ingredients
1 5-pound duck
4 stalks scallions, cut into 2 1/2 inch sections
4 slices ginger
1 clove anise
3 tablespoons sherry
5 tablespoons soy sauce
2 teaspoons sugar
1 cup cold water vegetable paste
Directions
Trim the duck, cut off the tail and oil sacs, tuck the wings under the body and place in a large skillet.
Put half the scallions and 2 slices of ginger inside the duck and the rest in the skillet.
Break the anise and sprinkle it and the sugar on the duck.
Pour the sheny, soy sauce and water over it.
Cover the skillet, turn the heat high and bring the liquid to a boil.
Lower the heat and simmer for 1 1/2 hours, turning the duck two or three times during this process, being careful not to puncture the skin.
Remove it, drain and place in the refrigerator for five hours to dry thoroughly.
Correct seasoning in the gravy by adding sugar, salt and soy sauce.
Set the gravy aside.
Three quarters of an hour before serving, preheat the oven to 500 degrees.
Place the duck, breast downward, on a rack and roast for 15 minutes.
Turn the duck, increase the heat to the highest point and roast for another 10 minutes or until the skin is brown and crisp.
Carve the duck so that each slice will have a piece of skin on it.
Serve on a flat plate with Chinese steamed bread as accompaniment and make a sandwich of them.
Heat the gravy and serve in a gravy boat.
Serve with vegetable paste on side dishes as a table condiment.
Put half the scallions and 2 slices of ginger inside the duck and the rest in the skillet.
Break the anise and sprinkle it and the sugar on the duck.
Pour the sheny, soy sauce and water over it.
Cover the skillet, turn the heat high and bring the liquid to a boil.
Lower the heat and simmer for 1 1/2 hours, turning the duck two or three times during this process, being careful not to puncture the skin.
Remove it, drain and place in the refrigerator for five hours to dry thoroughly.
Correct seasoning in the gravy by adding sugar, salt and soy sauce.
Set the gravy aside.
Three quarters of an hour before serving, preheat the oven to 500 degrees.
Place the duck, breast downward, on a rack and roast for 15 minutes.
Turn the duck, increase the heat to the highest point and roast for another 10 minutes or until the skin is brown and crisp.
Carve the duck so that each slice will have a piece of skin on it.
Serve on a flat plate with Chinese steamed bread as accompaniment and make a sandwich of them.
Heat the gravy and serve in a gravy boat.
Serve with vegetable paste on side dishes as a table condiment.
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