strickln@ihlpa.UUCP (Stricklen) (11/19/85)
In response to a request for duck recipes, I would like to offer a dish I learned to prepare in a Chinese cooking class. The only ingredient one might not be familiar with is tong choy, a type of pickled cabbage one should be able to find in a Chinese grocery. It smells TERRIBLE, but the dish is delicious. I was told by my teachers that this dish is most typically placed in the center of the table, and every diner picks what he/she wants from it with his/her chopsticks. This works fine. Ingredients: 1 duck (about 4.5 to 5 lb.) 4 oz. tong choy (can use a bit less if you find it too salty) 2 cloves garlic, crushed and chopped fine 2 t. ginger, crushed and chopped fine 4 stalks green onion, cut into 4-inch lengths 4 c. water 6 leaves of nappa (Chinese celery cabbage) 1 T. peanut or vegetable oil Gravy solution: 1 T. light soy sauce 4 T. water 1 T. cornstarch 1 t. salt 1/2 t. sugar 1) Clean the duck. Place it in a pan and roast in the oven at 400 degrees Fahrenheit for one hour. (Turn the duck after the first 30 minutes to brown both sides.) Remove duck and drain accumulated oil and fat. 2) Heat 1 T. oil in a wok. Add ginger, garlic, green onion and water. Bring to boil; add duck. Cover and simmer for one hour. (Turn the duck over after the first 30 minutes to cook it evenly. Add tong choy at this time.) 3) Parboil the nappa; drain and place on serving platter. 4) Remove duck from the wok and place on nappa. Add gravy solution to liquid in the wok. Resultant sauce should be light. Pour sauce over duck and serve. Steve Stricklen AT&T Bell Laboratories ihnp4!ihlpa!strickln