Serves: 8
Total Calories: 30

5 black, dried mushrooms
2 pieces tangerine peel
1 duck (6 to 7 pounds)
2 teaspoons soy sauce
oil for deep-frying
1 cup bamboo shoots
4 slices fresh ginger root
3 to 5 cloves star anise
1 teaspoon salt
1/4 teaspoon sugar
dash pepper
1 scallion
2 stalks celery
1 head lettuce
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 to 1 cup Chinese parsley

1. Separately soak dried mushrooms and tangerine peel.

2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours then rub with soy sauce.

3. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, basting and turning until golden. Drain on paper toweling and let cool. Then score bird along breastbone, but do not cut through bone.

4. Slice bamboo shoots and ginger root thin and combine with soaked mushrooms and tangerine peel. Mix well with star anise, salt, sugar and pepper.

5. Stuff mixture into duck cavity. Trim off scallion roots and cut celery stalks in 2 or 3 pieces add to cavity. Sew up securely or skewer.

6. Transfer bird to a deep heatproof bowl. Steam by the bowl-in-a-pot method until done (about 2 hours). See HOW-TO, _Steaming.

7. Drain duck, transferring liquids to saucepan. Let bird cool, then remove stuffing reserve mushrooms and bamboo shoots, but discard other ingredients.

8. Carefully cut off wings and legs. Then, with the hands, carefully separate meat from bones, starting with incision on breastbone. (Keep skin and natural shape of bird as intact as possible.)

9. Spread boned duck flat on a heatproof platter, skin-side down. Bone legs and place on top. Arrange mushrooms and bamboo shoots over duck. Steam 20 minutes more.

10. Cut lettuce in strips and arrange on a serving platter. Invert duck onto lettuce, skin-side up, with mushrooms and bamboo shoots underneath.

11. Gradually reheat duck liquids in saucepan. Meanwhile blend cornstarch, water, remaining soy sauce and salt to a paste then stir in to thicken liquids. Pour sauce over duck. Mince parsley and sprinkle over as a garnish.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 8
Total Calories: 30
Calories from Fat: 0

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Duck
Aromatic Roast Duck
Basic Red-Simmered Duck
Basic Steamed Deep-Fried Duck
Braised Duck
Braised Duck With Mushrooms
Braised Duck With Pear and Chestnuts
Braised Duck With Pineapple
Braised Duck With Potatoes
Braised Duck With Sweet Potatoes
Braised Duck with Onions
Braised Duck, Boned
Braised Duck, In Parts
Cold Roast Duck With Fresh Pineapple
Cold Roast Duck With Pineapple Sauce
Cold Roast Duck with Pickled Vegetables
Deep-Fried Marinated Duck Stuffed With Glutinous Rice
Deep-Fried Steamed Duck Stuffed With Lotus Seeds
Deep-Fried Steamed Duck With Mushrooms And Bamboo Shoots
Deep-Fried Steamed Duck With Taro Root
Deep-Fried Steamed Eight Precious Duck
Deep-Fried Steamed West Lake Duck
Deep-Fried Sweet-and-Pungent Duck
Deep-Fried, Simmered, Deep-Fried Duck
Drunken Duck I
Drunken Duck II
Eight Precious Duck
Liquid-Filled Roast Duck
Liquid-Filled Roast Duck: Basting Mixture A
Liquid-Filled Roast Duck: Basting Mixture B
Liquid-Filled Roast Duck: Filling Mixture A
Liquid-Filled Roast Duck: Filling Mixture B
Liquid-Filled Roast Duck: Filling Mixture C
Liquid-Filled Roast Duck: Filling Mixture D
Liquid-Filled Roast Duck: Filling Mixture E
Liquid-Filled Roast Duck: Filling Mixture F
Liquid-Filled Roast Duck: Filling Mixture G
Liquid-Filled Roast Duck: Filling Mixture H
Nanking Salt Duck
Pan-Fried Duck
Red-Cooked Duck With Five Spices
Red-Cooked Duck With Pork And Chestnuts
Red-Cooked Duck With Tangerine Peel
Red-Cooked On-and-Off Duck
Red-Cooked Shanghai Duck
Red-Simmered Duck With Glutinous Rice
Red-Simmered Duck With Pineapple
Roast Honey Duck I
Roast Honey Duck II
Roast Honey Duck III
Roast Orange Duck
Simmered Deep-Fried Duck
Simmered Roast Duck I
Simmered Roast Duck II
Simple Roast Duck
Steamed Deep-Fried Duck With Tangerine Peel
Steamed Deep-Fried Pressed Duck
Steamed Duck Stuffed With Chinese Lettuce
Steamed Duck With Bamboo Shoots
Steamed Duck With Five Kinds of Sauce
Steamed Duck With Ham And Leeks
Steamed Duck With Pineapple And Preserved Ginger
Steamed Duck With Sherry I
Steamed Duck With Sherry II
Steamed Duck With Two Kinds of Mushrooms
Steamed Duck, Boned And Stuffed
Steamed Tangerine Duck
Stir-Fried Cooked Duck With Bamboo Shoots
Stir-Fried Cooked Duck with Bean Sprouts
Stir-Fried Duck And Vegetables
Stir-Fried Duck And Young Ginger
Stir-Fried Duck With Pineapple Sauce
Stir-Fried Roast Duck With Lichee Fruit I
Stir-Fried Roast Duck With Lichee Fruit II
White-Simmered Duck I
White-Simmered Duck II
White-Simmered Duck With Tangerine Peel
White-Simmered Duck With Wine
White-Simmered Duck in Soup
White-Simmered Roast Duck
White-Simmered Roast Duck With Tangerine Peel