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Title: Deep-Fried Marinated Duck W/glutin. Rice Categories: Poultry Yield: 6 Servings 1 Duck; 4 to 5 pounds 1 Scallion 3 Or 4 sl Fresh ginger root 3 tb Soy sauce 2 tb Sherry 1 tb Honey 1 ts Salt 1 c Glutinous rice Oil for deep-frying 1. Bone duck, keeping its shape and skin intact (see "HOW-TO SECTION"). Place in a bowl. 2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally. 3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place. 4. Meanwhile cook glutinous rice. Add reserved marinade and blend in; stuff mixture into duck and sew up securely or skewer. 5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling. 6. Let cool slightly, then cut in 1/2-inch slices. Serve hot or cold with stuffing on the side. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |