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/ Duck (aboul 5 lbs.) 2 C'1 'W ood chips .lcamplw r wtlt)tt is3 T. Salt best) ' .

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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. . ''

2. Use string to hang the duck by the neck and pfgce in shade in a windy area until verydry (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' àbout 1 0 minutes r'ove'r ' '

. 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 Fervedwith green onion and sweet bean paste. ' '

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. . Stuffed D uck w ith Egg Y olk

Ingredients:

I/2 D uck 5 Salted c.ç,ç yolkl 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) forl /2 m inute till golden brown .

2 . Remove bone from duck, split lengthwise to make duck chest into one big piece (don'tcut 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 green3 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 gïzzard

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 Vegetaàles

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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. Soupstock5 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 mushröom .3 . H eat 4 T , oil in frying pan to stir fry green onion, black mushroom , bam boo shoot, addsalt, 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 ine2 T. Brown peppercorn 3 T. Soysauce

2 T. Salt I/2 C. Flour

2 Green tlaïtlrl.ç 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 fryl 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 , untilvery 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 uc11better 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 maybe 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 T aro on C rispy D uckg

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 (Shredded1 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 â'JL/L'F '' .1/2 t. Salt 2/3 C . Chicken Jfti'tlk ' '

l/4 t. Pepper 2 f. ëreen 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 5m inutes , deep fry the duck until golden brown. Drain . Put the duck orl a plate. Put thegreen 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 veryfine. 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 cornstarchagain. 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.

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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# sugar1 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 waîer 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. 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.

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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. Oil4 oz. Pork (shoulder) 2 T. Tom oto catsup (seasonîng2/3 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 mînutes). 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 flourbatter . 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 around 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

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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 înger 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 ofthe bowl Insert rem aining duck remaining ingredient and som e ginger in center of bowlpour 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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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 oî 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

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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 .

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Stew ed Buck w ith 11 Spice Bean Sauce

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Ingredients:

J. D uck. 2 G reen 0rf/ta/)

1 T. Salt. 2 Gingerl C. Soysauce 1/2 C. Rock Jl/gcrJ 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. boïlfng water ïn a wok add soysauce wïne rock sugar, green oniol: , ginger

and a!l spice (pack in a c10th pocket). W hen boiling, put duck in and cook over low heatfor 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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Ingredients:1 W hole Duck (about 4 lbs.) 1 Star anise (optional)l D uck gizzard 6 T. Soysauce1 Duck Iiver 1 Tl Wlhe1 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 oil2 Green onions 6 C. Oil'

Proiedure: . .

, 1 . Cut the duck through the breast lengthwise. Open the breast and lay the duck flat ona big round pl4te vdth skin side up. Sprinkle and rub the duck with soysauce. I

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' '. 1 0 m inutes . ' ' '2 Deep fry the duck until golden .brown. Drain.

3 . In a deep pot mix soysauce from I 1 , 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 theduck is tender when only 1 C . of liquid is left (about 2- 1/2 hour).

4 Slice the gizzard, liver, coöded' 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 I 4 . S'rir until cooked through . 'Fhicken thesauce 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. Soysauce4 C. Cooked glutinous rice l/2 t. Salt

3 T. Diced ham (1/2 '' cube) zl few Chinese parsley Ieaves2 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 coverthe 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 holething 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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Ingredients:

l/2 lb. Pork spareribs l/2 T. s'clyclzeel 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 skin8 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 foranother 3 m inutes . Serve.

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Stew ed Buck w 1th Brcw n Sauce

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Ingredients:

1/2 D uck l F: Sugar

5 T. Soysauce 6 C. Soup atock6 C. OiI 2 Bamboo shoot2 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) . Cookfor another 1 0 minutes.

3 . Thicken with tornstarch paste. add 1 T. hot oil, Serve .

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. Fried D uck C o iu - Shaped

Ingredients:

l/2 Duck (about 1-1/2 /à?.ç. ) 2 .E':: whites f'érgg 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 turnbrown 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. (Placeso nae lettu ce on plate and g arnish with slice d tonl ato.).

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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. Soysaucel t. Salt. 1 T. Soup stock

1-1/2 C. Bean sprout l/2 t. Sugar hl/2 T. M ustard l/2 t. Salt

2 T. W ater 1 t. Sesam e oill/2 T. Sesam e seeds.

Procedure:

l . Rem ove bones from roast duck . cut into 1 -1/2' ' long sticks. (size as chopstick). divideinto 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.

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. . D eep Fried C rispy D uck C ake

Ingredients:

J/4 D uck 3 T. Flour1-1/2 T. Brown pepper corn 1/2 C. W ater1 T. Salt. 6 pcs D ried bean cwrd sheetl Green onion 5 C Oil1 Ginger slice 12 Buns

I/2 T. Green onion (chopped) 3 T. Sweet soybean pastel 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 andlet 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 sùr fry with l T. hot oil bcfore srrving

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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. Sugar3 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. Cornstarch2 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 greenpepper, red hot pepper. sweet and sour sauce bring to a boil add pineapple and duck

nnix well splash 2 T . h ot oil. Serve.

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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. Cornstareh3 T. Fresh Soybearl koo ltcl.; .aJ Pcs. San-lku2 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 freshSoybean, 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.

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Braised Buck w ith Lem tm Sauce

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Ingredients:

l/2 fl/ck / C. &5up stock

3 F. Soysauce 3 F. sletchup1 F. A/in e 1 F. u'orcestershîre sau ce

Al 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-shapedlem on . Serve.

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.. ' Steam ed D uck in L otus L eaves

lngredients:

J lbs. Iluck 2 r Chopped green onion (to15 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/.ç 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 halfan 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 lotusleaf . 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 thebowl . 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 .

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Crispy Bnck w ith Eight Jew el Stuff inj

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. . 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 onion1 T. Chopped dry shrimp (soaked) 2 T. Oil1. Duck gizzard (dirced) l L Sesame oiI1 T. Chopped green tlnïtarl 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, andblack 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

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17 .a l!i !t.. 1: Fried D'uck Coin-shaped18 ;.: Elf?: rh $: Shredded Roast Duck Salad

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