Text 15353, 99 rader
Skriven 2007-05-13 15:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: That duck
=================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Me, I'm about to peek at how to make duck confit.

If you have lots of fat and just a little meat, do some chicken
confit in duck fat!

 CS> The giblits re going in a pot of water with chinese 5spice.  Seemed
 CS> right for  them based on my reading.  I'm sure you guys would have
 CS> reserved the liver for  something else, but this works for us for now.
 CS> 1st timer here <g>.

The liver will cook much faster than the other giblets! Add it
later.

 CS> Gee-O pulled out my sesame oil and put it by the
 CS> bird.  He  says his mom uses that to mix up duck-leg meat in a wok. 
 CS> His english is  minimal but he pointed at the duck leg, then the oil
 CS> and said 'wok'.  I got the 
 CS> point.  [...] His 'Dad' is a Navy fellow who married his
 CS> mother in Singapore

That's going to be my next project, after I finish the Alberta food
project! Sneak preview below.

 CS> So, easy way to make duck confit? It looks like a basic potted meat
 CS> (potted in  fat).
                   
Yep. That's what it is.
                   
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 8 Treasure Stuffed Duck
 Categories: Chinese, Duck
      Yield: 4 servings
 
      1    Whole duck (about 1.8 kg)
      1 sl Ham
      3    Or 4 dried mushrooms
           Duck liver and gizzard
           Cooking oil for deep frying
  5 1/2    Bowl bowls
     40 g  Lotus seeds
     10 g  Conpoy (dried scallop)
     80 g  Pork
     80 g  Glutinous rice
           Pinch of salt
           Pinch of corn flour
      2 tb Lard
      1 tb Soy sauce (for duck skin)
    600 g  Choy sum (or lettuce)
           For Filling:
    1/4 ts salt
      1 tb Soy sauce
    1/4    Sesame oil
    1/4    Sugar
    1/2 tb Rice wine
    1/4 ts Monosodium glutamate(MSG)-
           optional
           For Soup:
    1/2 tb rice wine
      2 ts Black soy sauce
 
  Soak lotus seeds in water for 20 minutes. Boil in Chinese wok for
  20 minutes. Peel skin and discard the pip (in the centre of each
  seed). Soak conpoy till soft. Dice. Also, dice the ham. Wash
  glutinous rice and soak for 2 hours.
  
  Wash pork, duck liver and gizzard. Dice them separately. Add 1
  tablespoon corn flour and place in boiling water for a few seconds.
  Rinse and put aside for later use.
  
  Heat Chinese wok and pour in 1 tablespoon lard. Add lotus seeds,
  mushrooms, conpoy, pork, duck liver, gizzard, ham, glutinous rice,
  1/2 tablespoon wine, 1/4 teaspoon salt, 1 tablespoon soy sauce,
  1/4 teaspoon each of sesame oil and sugar and 1/4 teaspoon MSG.
  Cover wok and simmer for 5 minutes. Put aside the filling for
  later use.
  
  Clean duck. Cut a little hole on the neck skin. Debone the duck.
  Then fill the duck's belly with the prepared filling and sew the
  belly together with thread. Rub the whole duck with 1 tablespoon
  soy sauce. Put aside. Heat Chinese wok and fill half with oil
  (sufficient oil to deep fry the duck). Bring the oil to the boil
  and deep fry duck until golden brown.

  From: "Dc." Newsgroups: Uk.Food+drink.chinese
 
MMMMM


Cheers

YK Jim


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