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Deep-Fried Marinated Duck W/glutin. Rice



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Deep-Fried Marinated Duck W/glutin. Rice

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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.

Ingredients:

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

Serves:

6 Servings

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