Sai wo duck

Yield: 4 Servings

Ingredients:

1 DUCKLING MED.-SIZE DRESSED SOY SAUCE (FOR DUCKLING)
2 STALKS CELERY
1 WHOLE GREEN ONION
4 THIN SLICES GINGER ROOT
5 CHINESE BLACK MUSHROOMS -PRESOAKED
2 PIECES DRIED MANDARIN ORANGE -PEEL(SIZE OF A HALF-DOLLAR) -PRESOAKED
5 THINLY SLICED PIECES -BAMBOO SHOOTS
10 STAR ANISE SEEDS
1 1/4 ts SALT
1/4 ts SUGAR
1 ds PEPPER
1 ts MSG(OPTIONAL)
1 tb CORNSTARCH
1 tb SOY SAUCE

Instructions:

CHINESE PARSLEY VEGETABLE OIL (FOR FRYING) LOOSE LETTUCE LEAVES GARNISH This dish will require a good deal of time to prepare but will turn out well. Rub soy sauce over duckling. Boil enough oil to cover the bird in large deep-fry pan. Add duck fry until entire bird is well-browned. Remove drain on absorbent toweling. Use sharp cleaver to slash duck from breast to lower belly. Don't cut through bone. Place duck in pan stuff cavity w/celery onion ginger root black mushrooms orange peel bamboo shotts anise 1 tsp. salt sugar pepper & MSG. Distribute evenly. Place on platter elevate in a steamer. Cover steam for 2-1/2 hrs. Make sure water is replenished as it evaporates. Remove platter allow duck to cool. Discard all ingredients except bamboo shoots & mushrooms. Save all juices for gravy. Carefully remove wings & legs. Gently separate flesh from carcass w/hands. starting from slash & keeping skin intact. Be sure not to make any more holes in skin & to keep bird in its natural shape.(Carcass will make good soup.) Spread duck meat side up on a deep platter. De-bone the legs place w/wings. Spread mushrooms & bamboo shoots on duck meat. Replace in steaming utensil & steam again 20 min. Remove. Line large serving platter w/ lettuce leaves. Turn platter w/ duck upside-down so that duck rests on leaves skin side up. Pour cooking juices into saucepan. There should be 2 cups liquid. Bring to boil on high heat. Add cornstarch 1 tbs. soy sauce 1/4 tsp. salt. Stir continuously until gravy thickens. Pour gravy over whole duck. Garnish w/ Chinese parsley & serve immediately. Chopsticks are recommended. Temperature(s): HOT Effort: DIFFICULT Time: 04:00 Source: KAN'S Comments: GRAND ST. SAN FRANCISCO Comments: WINE:WAN FU WHITE WINE