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CH IN ESE CO O KING CARD $-' chinese disiaes
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. . Canh phor anil Tea Sm oked D uck
/ Duck (aboul 5 lbs.) 2 C'1 'W ood chips .lcamplw r wtlt)tt is
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J r. Bro yvrl peppercorn ' 1/2 C. zl/J# tea leaves . ' . . '
2 t. Saltpe ter ' 8 C. 0 f/ ' '
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a Iittle fruit pel (orange tv Iemon)
Procedure: . .
1 . Fry peppercorns and salt in dry pan over l(?w heat about 1 m inute, take out an'd let cool
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then m ix with saltpeter. Rub the duck inside and out side let stand for 6 hours oi' overnight. . '
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2. Use string to hang the duck by the neck and pfgce in shade in a windy area until very
dry (about 6 hours) . .
3 . ln heavy iron pot place the wood chips, black tea leaves and fruit pthel (well mixed together). '
Add a rack ovet this and place the tluck on 5t', Cover. Sm oke tllis'bout 1 0 minutes r'ove'r ' '
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low heat. Turn the duck and smoke for 10 m inutes inore. Duck will be brown. '
4. Rem ove duck put in steam er to steam for 2 hotprs. Rem ove and deep fry ulitil skin is' ' '
crispy and very dark brown . Cut in l ' ' wide 2' ' long pieces, lay on platter. V ay be Ferved
with green onion and sweet bean paste. ' '
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Stuff ed Buck w ith Egg Ynlk
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Stuffed D uck w ith Egg Y olk
Ingredients:
I/2 D uck 5 Salted c., yolk
l T. Soysauce 8 t00th picks
l/2 t. Salt l W hite c10th
1/2 t. Black pepper 4 C. O iI.
Procedure:
1. Cut off 1eg from duck rub soysauce over duck's skin and deep fry duck in hot oi) for
l /2 m inute till golden brown .
2 .Remove bone from duck, split lengthwise to make duck chest into one big piece (don't
cut through). splash salt and black pepper.
3 . Cut each salted egg yolk into half . Place 5 egg yolks in center of duck chest, then place
another 5 egg yolk above . Press evenly, roll the duck m eat to m ake a cylinder seal with
t00th pick . steam for 1 hour .
4. Remove toothpick , wrap in a wet c10th, pressed by a heavy chopping board for half a day.
5 . unpack wet c10th cut into slices. Serve.
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Bunched Buck Stick w '1th ushracm am
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Bunched D uck Stick with M ushroom & H am
Ingredients:
1/2 D uek J t?;: D uck intestlhe
2 Sftzck mushrooms .20 pcs. Srlt:w Peas tip (or green
3 or Chinese H am vezetable)
2 Duck gizzard 1/2 T. W ine
.i Dried bambooshoot. (Bien-gien) 1/2 t. Salt ' '
8 C. Stp///n,g water.
Prtleedarel
l . Steam the duck over high heat for half an hour. W hen it is cool, remove bones, cut into
2' ' long stick. (make 20 pieces) (leave remaining meat and bones for later use).
2. Cut each soaked black mushroom s into 1 0 sticks . Cut steamed llam and duck gzzard
into 20 stlcks . boil duck intestine for one m inute, cut into strings.
3 .Soak dried bamboo shoot in warm water for 1 bour. Cut into 2, ' long sections .Split each
section into 4 sticks ,
4. Tie duck, musllrom , ham , duck gizzard and dried bamboo shoot with one intestine to
m ake 20 bunches, cook with boiling water, add duck bones, bam boo shoot ends, soak
m ushroom water. Cook over 1ow heat.
5. Season with salt, add green vegelable take cluck bunches out to large soup bowl pour
soup in bowl. Serve .
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Stir Fried Raasted Buck w ith Vegetales
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. . Stir Fried R oasted D uck w ith V egetables
Ingredients:
J/2 Roasted duck l T. Sugar
4 Black m ushroom s l L Vinegar
l Bam boo shoot l T. Soysauce
15 pcs. Green onion (sections) l C. Soupstock
5 r. OiI l T. Cornstarch
l t. Salt
Procedure;
1 . Rem ove bones from roast duck. cut into 1 ' ' cube slices .
2 .Cut bamboo shoot into slices l ' ' long, slice soaked black mushrom .
3 . H eat 4 T ,oil in frying pan to stir fry green onion, black mushroom , bam boo shoot, add
salt, Sugar, Vinegar, Soysauce, soup stock. W hen boiling thicken with Cornstarch paste.
4. Jkdd duck in pan. turn off heat naix with 1 T. hot oil. Serve.
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Crispy Buck am e Style
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. . C rispy D uck H om e Style
lngredients:
1 Duck (about 4 Ibs.) l T. W ine
2 T. Brown peppercorn 3 T. Soysauce
2 T. Salt I/2 C. Flour
2 Green tlatlrl. 8 C. O iI
2 slices G inger 2 t. Flavored pepper corn salt
Procedure:
1 .Fry the brown peppercorn over low heat in dry frying pan for 1 m inutes add salt fry
l m ore m inute. Place in a bowl and 1et cool. M ix with green onion , ginger and wine.
2.Clean and wipe the duck .Rub the outside and inside of duck with fried peppercorn and
salt (No. 1) .Let stand for 6 hours or overnight.
3 .Place the duck in its bowl in boiling steam er to steam over high heat for 3 hours , until
very tender.
4. Rem ove the duck lct cool a few rriinutes brush soysauce al1 over the duck powder with
flour, deep fry in heated oil over high heat about 3 minutes, until brown and crispy. (M uc11
better to fry twice).
5 . Lay the fried duck on platter breast side up . Put 1 t. peppercorn salt on each side of plat-
ter and serve with the steamed flower-shape bun. (Sliced bread or spring roll skin may
be substituted). Separate the duck with chopsticks and place duck meat inside of bun .
Tastes delicious .
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Spiced Buck Cald Cuts
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M ashed Tare an Crispy Buck
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M ashed T aro on C rispy D uck
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1/2 Duck (about 2 Ibs.) 1 F. D ry 5'/lre # (slmked and
2 T. Soysquce (dark) Chopped)
l W hole s//zr tmise 2 T. f'fcz?7 or sausage (chopped)
1 G een onion (3 '' Dnx 1 T. Cornstarch '
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2 slices Ginger l C'. Lettuce (Shredded
1 t . Brown pepper' corn 1/2 f . Sugar (seasoning sauce)
1 lb. Taro (or potato) 1 t. Salt ''
2/J C'. Cornstarch 1 t. Cornstarch ''
l /3 C. Boiling water 1 T. Soysauce (lizht) ''
3 T Lard (or shortening) 1 T. Oyster 'JL/L'F '' .
1/2 t. Salt 2/3 C . Chicken Jfti'tlk ' '
l/4 t. Pepper 2 f. reen tm i'o/1 (Chopped.s ''
Procedure:
l . Clean and wipe the duck . Put on a plate with skin side up . Rub wltll soysauce, after 1 5
m inutes , deep fry the duck until golden brown. Drain . Put the duck orl a plate. Put the
green onfon, ginger, brown pepper corn, and star anise on top of the duck . Steam over
high heat about l - 1/2 hours .
2. Add boiling water to cornstarch. M ix thoroughly .
3 . Cut the taro into l /2' ' slices. Steam until soft (about 20 minutes) . Peel and mash it very
fine. Place irlto a large bc/wl .Add ch/pped dry shrim p chopped ham , ,sa1!, pepper, cor- ?
nstarch and lard. Knead thoroughly.
4. Put the duck on a flat plate skin side down. Remove the bones .Sprinkle the whole top
with cornstarch . Then cover with all of the No. 3 m ixture.Sprinkle the top with cornstarch
again. Flatten and $m 00th the top. Slip the whole duck into heated oil. Deep fry over
low heat unit the out Side turns golden brow n .
5 . Rem ove the duck and cut into sm all diam ond shaped pieces. Place on the shredded
lettuce leaves .
6 .Boil the seasoning saucc, add the chopped green onion. Pour the sauce into 2 sm all bowls .
Usually the duck is dipped into it before eating.
jpepitol l t't
Stew ed Buck w ith Plum Sauce
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Stewed D uck w ith plum Sauce
lngredients:
1. D uck 2 pcs Licorice.
1- l/2 C. Soysauce 3 T. W ine
2 Green tlrlfti'rl 1/2 C. Sugar
3 Clfngel' 3 oz D ried plum s
1 T. Bro y4,?7 peppercorn 10 t?c Sour plum
J Star anise 10 oz Sc'c# sugar
1 T. Dried tlrtzrlgc Pee l ' 6 C. Oil
Proeedure:
l . Soak duck in soysaucr for 5 m inutcs deep fry in very hot oi1 till gelden brcw'n .
2. H eat 2 T . oi1 to stir fry green onion, ginger, add soaked duck soysauce, wine, sugar,
brown peppeeorn, star anise, dried orange pell, licorice and 8 C boiling water. put duck
in pan and cook over low heat for 1 - 1 /2 hour. Remove 1et cool .
3 . Soak dried plum and sour plum in l C boiling waer for l /2 hour pour in a pan cook
with rock sugar and 3 C. brown sauce (soup from cooking duck) for 1 /2 hour over low
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heat. sift with a strainer.
4.C ut duc k into l / 2'' lo n g recta n gle. arra n ge o n plate. s plash plu nn sauce. S erve.
jpepito l R
Fried Btlck Pan Cake.
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. . Fried D uck Pan C ake
Ingredients:
1/2 Duck (about 2-1/2 lbs.) 1 C. Oil
4 oz. Pork (shoulder) 2 T. Tom oto catsup (seasonng
2/3 C. Shredded bamboo shoots sauce)
1/3 C. Shredded m ushrooms l T. Vinegar ''
2 F. Shredded green onion 3 T. Sugar ' '
1/2 T. Shredded ginger 1 t. Salt ''
1-1/2 t. Salt 1 /. Cornstarch ' '
1/6 t. Black pepper 1/4 t. Sesame oiI ' '
J Eggs (make batter) 4 T. Cold water > '
6 T. Flour '' 1 T. Chopped grecrg onion
3 T. Cornstarch '#
l L Cold water ',
Procedure:
1 . Cook the duck and pork in boiling water until done (about 30 mnutes). remove bones
'
from duck then cut the m eat into l - l /2 inch long shreds .
2. In a large bowl m ake a sm 00th batter with beaten eggs, cold water, flour and cornstarch .
3 . Add the duck pork mushroom s , bam boo shoot green onion and ginger to the flour
batter .Then add the salt and the black pepper . M ix well ,
4.H eat 2 T. of oi1 inn a frying pan. Pour the seasoning sauce in and bring ro a boil . Rem ove
t o two sm all b owls .
5 . H eat another l C of oil.Pour in N o. 3 m ixture. Flatten and press with a spatula to a
round pan cake shape. Fry for 5 minutes over low heat . Turn it over.Fry another 5 minutes.
Rem ove and cut into sm all diagonal pieces. A rrange on a platter , Serve with seasoning
sauce (No. 4). itol l tk jpep
Steam ed Buck in Seup Latus--shaped
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Steam ed D uck in Soup L otus-shaped
Ingredients:
l/2 D uck 5 C. Soup stock.
10 oz Pickled ctztsz#tzj'E' ,1- 1/2 t. Salt.
l Black m ushroom 2 pcs. G nger slices.
# Bam boo Shoot
Procedure:
l . Steam duck over high heat for l /2 hour, let cool and rem ove bones, cut into 12 slices.
2. Peel pickled cabbage leaves one by one.cut into large slices. Cut bamboo shoot into slices.
3 .Soak black mushroom till soft, place in center of a bowl (black side down .)
4.A rrange duck slice, pickle cabbage, bam boo shoot, one after another around inside of
the bowl Insert rem aining duck remaining ingredient and som e ginger in center of bowl
pour in soup Stock and 1/2 t. salt. Steam for 20 minutes .
5 . Turn bowl upside down in a large soup bowl, pour in 4 C. boiling .soup stock (add 1 t.
salt) . Serve .
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Spiced Cald Btlck Taiw an Style
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Spiced C old D uck Taiw an Style
Ingredients:
1 D uck 1-1/2 T. Salt. '
1 Green onion 3 Fl Hzlne
2 G inger slices. 15 C. W ater
1 T. Brown peppercorn 3 T. Brown m tvt?r
J Star Anise ' Sugar can skin (opeiontll) A
J F. Soysauce $ Chinese parsley
Procedure:
1 . Put a11 ilzgredients o A in a wclk, cx k ovcr mediunl heat ftlr 10 minutes. 11zi.g i.g spicrd Jpup.
2 .Soak duck in boiling water for 5 minutes . rem ove and drain.
3. Put duck in spiced soup and pook for 15 m inutes. turn off heat, leave duck in soup for
'
1 hour . rem ove and drain. Hang the duck and 1et wind dry for l hour .
4. Cook brown sugar and sugar can skin in a pan over low heat. place a rack in the pan,
put duck on rack cover and sm oke for 20 minute till duck turns brown.
5 . Cut duck into slices .Serve with chinese parsley and 1 /2 C . spiced soup .
jpepitol l tz
Stew ed Buck w ith 11 Spice Bean Sauce
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Stew ed 'D uck w ith A Il Spice B ean Sauce
Ingredients:
J. D uck. 2 G reen 0rf/ta/)
1 T. Salt. 2 Ginger
l C. Soysauce 1/2 C. Rock Jl/gcr
J F. W ine 6 C. Boiling Water
AIl spice (brown peppercorn,
dried t?rcrfge peel, l'/JC ani.b'e,
each a Iittle
P rocedure:
1 . Boil the duck in boiling watcr for 3 m inutes, rem ove, pat dry, rub with salt .
2. Cook 6 C. bolfng water n a wok add soysauce wne rock sugar, green oniol: , ginger
and a!l spice (pack in a c10th pocket). W hen boiling, put duck in and cook over low heat
for 2 hour.
3 . Rem ove duck and let dry cut into 1/2' ' thick slices.
4. Continue to cook the duck soup of (2.) till only one cup of soup left . Sift and splash
over duck .Serve .
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Stew ed Buck w ith Asscrted Vegetables
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. . Stew ed D uck w ith A ssorted V egetables
Ingredients:
1 W hole Duck (about 4 lbs.) 1 Star anise (optional)
l D uck gizzard 6 T. Soysauce
1 Duck Iiver 1 Tl Wlhe
1 Bamboo sh'oot l/2 L Sugar
3 Dried mushrooms 1 F. Cornstarch (make paste)
1/2 Carrot . . I T. Cold water ''
10 Snow pea pods i t. Sesame oil
2 Green onions 6 C. Oil'
Proiedure: . .
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1 . Cut the duck through the breast lengthwise. Open the breast and lay the duck flat on
a big round pl4te vdth skin side up. Sprinkle and rub the duck with soysauce. I
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2 Deep fry the duck until golden .brown.Drain.
3 . In a deep pot mix soysauce from I1 , wine sugar. star anise, green onion. Bring to a boil.
Put the duck in and covrr it with boiling water (About 6 C .). Stew at low heat until the
duck is tender when only 1 C .of liquid is left (about 2- 1/2 hour).
4 Slice the gizzard, liver, coded' bamboo shoots and carrots. Soften and slice the mushroom s. '
5. Lay thg duck On a platter With large bcme rempved. Remove the crumbs and splces from '
the stewed sauce. Add sliced ingredients from I4 .S'rir until cooked through .'Fhicken the
sauce with cornstarch paste . Sprinkle solne sesame oil and pou: it over the duck ,Servc.
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Steam ed Buck Pudding
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Ingredients:
l/2 Duck (about 2-1/2 Ibs.) 2 T. Dry shrimp (soaked and dirced)
l/2 t. Sugar ( to marinate duck) 1 /3 C. Soaked Iotus seeds (optional)
1 t. Salt '' 1 Diced duck gizzrd (1 /4 :3 cube)
1 t. W ine ' ' J r. O iI
2 T. Soysauce ' ' l /2 T. W ine '
l/4 t. Black petter '' 1 r. Soysauce
4 C. Cooked glutinous rice l/2 t. Salt
3 T. Diced ham (1/2 '' cube) zl few Chinese parsley Ieaves
2 T. D iced black m ushroom s
Procedure:
l . Steam the duck over high heat about one hour. Rem ove and let it cool ,rem ove all the
bones carefully from the duck with a cleaver and fingers. Cut the boneless duck into 1 ' '
wide, 2' ' long pieces (with skin) . Put the duck attractively in the bottom of a large bowl
(skin side down) .
2. In another sm all bowl m ix sugar, salt, wine, soysauce and black .pepper. Pour it arotlnd
the edges of the duck bowl.
3 . Heat the oil. Sautl ham, mushrooms, shrimp, duck gizzards, and lotus seeds for about
i m inute. Splash in the wine, soysauce and salt. Turn off the heat , Add the cooked glu-
tionous rice and m ix well.
. 4. Place all of the m ixed rice in to the bowl, carefully covering the duck. Flatten and cover
the top with a plate and steam the duck pudding for 1 hour.
5 .Plact a serving platter up side down over the bowl with duck pudding. Turn the w hole
thing over, so that tNe duck pudding is on the serving platter. Rem ove the bow l.
6. Place parsley leaves on top for decoration .Serve hot.
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Braised Bllck w ith W un Tcn
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. . Braised D uck w ith W un-Ton
Ingredients:
l/2 lb. Pork spareribs l/2 T. s'clyclzee
l D uck 1/2 t. Salt
3 Green tlnftp/l l t. W ine h
2 Ginger 2 T. Green onion khopped)
1 t. Salt. l t. Sesam e oil
10 Green vegetable 20 pcs. W un-l'on skin
8 oz Ground pork
Proeedure:
l . Cook .duck in boiling water for 2-3 m inutes. rem ove and rinse in cold water .Press
chest lightly.
2. Put duck and pork spareribs in a large wok add greeu onion ginger, boiling water,
cook over 1ow heat for 2 hours. discard ginger and green onion.
3.51ix ground pork with A wrap ground pork with svun-Ton skins, cook in boiling
water for 5 nninutes.Renaove.
4. Season duck soup with salt add %von-Ton and cooked green vegetables cook for
another 3 m inutes . Serve.
jpepitol l tk
Stew ed Buck w 1th Brcw n Sauce
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. . Stewetl D uck w ith Brow n Sauce
Ingredients:
1/2 D uck l F: Sugar
5 T. Soysauce 6 C. Soup atock
6 C. OiI 2 Bamboo shoot
2 Green onion 1/2 T. Cornstarch
.
? Ginger 1/2 t. Sesame oi1
1 L Wine l T. Green on/t?rl (chopped)
Procedure:
1 . Cut Duck into pieces l ' ' K 2' ' M arinate with soysauce for 1/2 hour.Rem ove and drain,
deep fry in hot oi1 untfl brown.
2, Heat 2 T. oil in frying pan, stir fry gretn onion, ginger, splash wine soup stock and soysauce
cook over 1ow heat for l - 1/2 hour. add salt, sugar, bamboo shoot (cut into pieces) . Cook
for another 1 0 minutes.
3 . Thicken with tornstarch paste. add 1 T. hot oil, Serve .
jpepitol l tk
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Fried D uck C o iu - Shaped
Ingredients:
l/2 Duck (about 1-1/2 /?..) 2 .E':: whites f'rgg white batter)
1-1/2 T. Brown peppercorn l/2 C. Flour ( '' )
1-1/2 T. Salt 1 t. Baking powder ( '' )
4 slices Bread l/4 t. Salt . ( '' )
2 Egg yolks (egg yolk paste)
2 T. Flour ( ' ' )
6 C. OiI
.4 Little tom ato, Iettuce
Procedure:
1 . Stir-fry brown peppercorn and salt over low heat in a dry frying pan. W hen tbey turn
brown remove and place in bowl and )et cool. Rub the duck, and let stand for one day.
Steam over high heat for 2 hours. A fter duck cools rem ove all bones, and cut into 12 pieces.
2. Beat egg whites until stiff , add flour, baking powder and salt, and mix gently until even
(tbis i$ tgg white batter) . M ix egg yolks and a little flour into a paste.
3 .Slice bread intgo 1 - 1/2 inch round shapes and brush them with egg yolk paste. Place l
T. egg white paste and a piece of duck meat on the bread (with skin side up) .
4. H eat oil, deep-fry duck cakes for about l /2 m inute and then turn them over, fry for another
1/2 minute. Remove, drain and place on platter, serve with brown peppercorn salt. (Place
so nae lettu ce on plate and g arnish with slice d tonl ato.).
jpe pito aE /4 t:
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Shredded R oast D uck Salad '
lngredients:
.
1/4 R oast duck l/2 T. Sesam e paste
l Ib. Celery 1 -1/2 T. Soysauce
l t. Salt. 1 T. Soup stock
1-1/2 C. Bean sprout l/2 t. Sugar h
l/2 T. M ustard l/2 t. Salt
2 T. W ater 1 t. Sesam e oil
l/2 T. Sesam e seeds
.
Procedure:
l . Rem ove bones from roast duck . cut into 1 -1/2' ' long sticks
.
(size as chopstick). divide
into 2 parts, arrange on platter .
2.cook celery in boiling water for 10 seconds (add 1 t. salt). remove and rinse in cold water.
squeeze dry, cut into 1- 1/2* ' long sections arrange crosswise on platter
.
3. In a sna a1l b o wl nnix nn ustard an d w ater le ave in a warm place for 3 nlinutes.
4. M ix A with m ustard paste.Splash on duck when serving.
* If your prefer hot food you can add hot red pepper oil.
jpepitol l a
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D eep Fried C rispy D uck C ake
Ingredients:
J/4 D uck 3 T. Flour
1-1/2 T. Brown pepper corn 1/2 C. W ater
1 T. Salt. 6 pcs D ried bean cwrd sheet
l Green onion 5 C Oil
1 Ginger slice 12 Buns
I/2 T. Green onion (chopped) 3 T. Sweet soybean paste
l Egg 15 pcs. Green onion sections. 42,* long)
Procedure;
1 . Stir fry brown pepper corn and salt in dry pan over low heat for 3 m inutes take out and
let cool, rub on duck with green onion ginger and wine m arinate for 6 hours .
2 ,Steam duck for 2 hours till very tender, let cool atld tear into strings .
3 .Beat the egg and m ix with water green onion and flour.
4.Cut dried bean curd Sheet into 5 ' ' x 8, ' . Put 2 pieces together. rub a little bit egg m ixture
and splash som e duck m eat . C over with one sheet, rub egg m ix ture and splash duck .
repeat this procedure four times . fold whole sheet layers into half (5' ' x 4' ' rectangle)
stick with t00th pick .
5 . Deep fry in hot oil over low heat till golden brown. Cut into 1- 1/2' ' squarcs. Serve with
sweet soybean paste and green Onion.
Note: S w eat soybean pastc nlust bc sr fry with l T
. hot oil bcfore srrving
jpepito;E j/tQ
Stir Fri ed SIi ced Buck w ith Pi neappl e
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Stir Fried Sliced D uck w ith Pineapple
Ingredients:
J/J lb. D uck m eat 10 pcs. Green onion sections
l/2 Egg white l T. Garlic khopped)
1 T. Cornstarch 3 T. Sugar
3 pcs. Pineapple slices 3 T. Vinegar
l Green pepper 5 T. W ater
2 Red hot pepper 1/2 t. Salt.
2 C. O iI l t. Sesam e oil
10 pcs. W on-l-on W rappers 1 T. Cornstarch
2 T. Pickled .g/zllj'e?' slices. l T. ketchup.
Procedure:
l , Cut duck into Slices, m arinate with cornstarch and egg white.
2 . Cut each pineapple slice into 6 pieces. Cut green pepper and red hot pepper into small cubes.
3. Cut vach W on-Ton wrapper into 2 pieces .Cut l ' ' slit along the center of each piece. Put
two layers together .Pull one side through the center slit deep fry till golden brown. Place
on platter. D eep fry duck slices in 300oC oi1 over high heat, rem ove im m ediately.
4. H eat 3 T. oil to stir fry green onion, ginger and pickled ginger for a m inute add green
pepper, red hot pepper. sweet and sour sauce bring to a boil add pineapple and duck
nnix well splash 2 T . h ot oil. Serve.
jpepitol l tk
Shredded Buck w ith Fried N nadles
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. . Shredded D uck w ith Fried N oodles '
lngredients:
//4 D uck l/2 t. Salt .
J Black m ushroom s 1 t. W ine
1 Bam boo shoot 2 C. Soup stoke
2 T. H am (shredded) 2 T. Cornstareh
3 T. Fresh Soybearl koo ltcl.; .aJ Pcs. San-lku
2 T. Soysauce
Procedure:
1 . Cook duck in 6 C. boiling water for 30 m inutes, rem ove and let cool .rem ove bones
,
cut
into 1 ' ' long sticks .
2 , Cut cooked bam boo shoot and soaked black m ushroom s into strings m ix bam boo shoot
,
m ushroom , duck in a large bowl add soysauce salt wine soup stock steam for 20 m inutes
3. D eep fry San-Tzu in hot oil. rem ove to platter. Boil 2 T , oil in a pan, add in fresh
Soybean, ham strings
,
thicken with cornstarch paste.splash sesam e oil,black papper.
Pour on san- Tzu, serve.
'B Deep fry rice noodle or green bean string can substitue San--l-zy.
jpepito l R
Braised Buck w ith Lem tm Sauce
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. . B raised D uck w ith Lem on Sauce
Ingredients:
l/2 fl/ck / C. &5up stock
3 F. Soysauce 3 F. sletchup
1 F. A/in e 1 F. u'orcestershre sau ce
A l t
. Sugar l T. Sugar
l t. Sesam e oil l/2 r. Salt
l T. Lem on slices l/2 t. Cornstarch
3 T. Lemon juice.
Proceflure:
l . Remove bones from duck , cut duck into 2 large pieces .m arinate with A for 1 /2 hour.
2. H eat l C. oil in pan, fry duck b0th sides till golden brow n. pour out oil, add soupstock,
ketchup. sugar, salth W orcestershire sauce. Cook over low heat for 3-4 m inutes with duck .
Rem ove duck , cut into slices .
3. Thicken duck soup with cornstarch paste. splash lemon juice. Garnish with flower-shaped
lem on . Serve.
jpepitol l t't
.. ' Steam ed D uck in L otus L eaves
lngredients:
J lbs. Iluck 2 r Chopped green onion (to
15 pcs. Lotus leaves (5 '' x .i''') (fres// or marinate duck)
dr/ 1 L Chopped ginger ( ' ' )
1-1/2 C. Flavered rice powder: 2 T
.
Soysauce ( '' )
(1 cup of uncooked rice in dry pan wjt/l 2 1 T, Sugar ( '' )
star anise and l t of brown peppercorns. 1 T. Wine ( , ' )
Stir over J()w heat for J minutes until rice l T. Soy bean paste ( 'z )
.ge/. a little bro ww.Remove and cool. 1 T. OiI ( ,' )
D iscard the spices. Grind to about the 1/2 T
. Sesame oil ( '' )
size of bread crumbs).
Procedure;
l . A fter cleaning the duck, cut it into l - l /2 inch wide 2 inch long pieces . M arinate with
green onion, ginger, soysauce, sugar, wine, soy bean paste, oi1 and sesame oi1 about half
an hour.
2. Cut the lotus leaves in 5 inch squares and then soak with warm water about 2 hours .
3 . A dd the rice powder to duck and m ix thoroughly. Place one piece of the duck on a lotus
leaf . Fold up the leaf . Then fold the left and right sides to center and roll to m ake a package
.
Place with sm ooth side face down on the bottom of a bowl or deep plate.
4. Steam over high heat for 1 hour until tender. Put a serving plate upside down over the
bowl .Turn the whole thing over so that the duck is on the serving plate. Remove bowl ,
NOTE: 1 . Each person should unwrap the duck package before eating The leaf is not eaten,
only the duc k .
2 .Chicken beef , m utton or pork spareribs can be used instead of duck .
jpepito f to
Crispy Bnck w ith Eight Jew el Stuff inj
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jpepitoaE y4tQ
. . C rispy D uck w ith Eight Jew el Stuffing
Ingredients;
1 Whole duck (about 4-1./2 1bs.) 2 T. Soysauce (light)
3 C. Glutionous rice (cooked) 1/2 t. #S'(z//
J Black m ushroom s l T. W ine
1/4 C D iced ham 1/4 t . Black pepper
20 Lotus seeds (soaked) 2 T. Soysauce (dark)
2 T. D iced bam boo shoot 3 T. Flour
1 T. Green peas (cooked) 2 T. Chopped green onion
1 T. Chopped dry shrimp (soaked) 2 T. Oil
1. Duck gizzard (dirced) l L Sesame oiI
1 T. Chopped green tlntarl 8 C. O f/
Procedure:
1 . U se kitchen scissors or a sharp knife to cut the m em branes around the duck's neck
. Then
stretch and remove a1l the bones from the/uck and keep the duck in its original shape.
2. Softed black m ushroom s. Dice the gizzard and H eat 2 T .of oil in a frying pan. Stir fry
the green onion for few seconds. Then add the black m ushroom s lotus seeds duck giz-
zard, ham , bam boo shoots green peas, and dry shrim p . A dd in wine soysauce, salt
,
and
black pepper. Stir constantly. Turn of f the heat. A dd the cooked glutinous rice and m ix
thoroughly. (This is the stuffing) .
3 . Pack the stuffing m ixture into the cavity of the duck and close up the tail opening with
a needle and thread. Put on a platter to steam over high heat for about one hour.
4. Rem ove the duck and pat it dry . Rub all of the duck skin with soysauce. Then coat with
flour . Deep fry the stuffed duck over high heat until golden brown and crisp.
5 . Rem ove the duck to a platter , Score double across on the breast sidc of the duck . Sprinkle
l T. of chopped green onion on the duck.
6 .H eat 2 T , of oi) and 1 T .of sesam e oil . Pour it over . Serve im m ediately.
jpepitol l t't
INDE X Q F R QC I PES
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d c1a ss If Ied lnto'.chlcken .
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z I j!g ;1# j: --jr. shrecldcd Duck wlth Fried Noodl r: General Agency
22 (jt jilt t$ 1: qt Braised Duck with Lem on Sauce T & S Indu st rlalCo Lt D
2:3 ?Jj # $$4 jyj rj;.Steam ed D uck i n Lotus Leaves p o E! ox 1 . 6 6 T a 1oe L T a lw a n
4 rft /.Q J'b 1X !F1 Crispy Duck with Eight Jewel Stuffing ' ..i '2 ' ''' I I
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