Text 30797, 72 rader
Skriven 2009-11-06 15:17:44 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: cheesy tomatoey 348
===========================
 ML> My brother buys Activia and lets it sit in the fridge for
 ML> months. Then, desperate for something to eat (everything
 ML> else is canned or frozen) I eat it
 NB> He'd probably say, if asked, that he gets it just for you, and saves
 NB> it for months because that's the way you like it best.....  no?  (G)

He's not quite that bad. He admits that he forgets about it,
as he tends to forget about everything and often can actually
not see things that are right in front of his face unless you
point them out to him.

                     *  Exported from  MasterCook  *
 
                 SZECHUAN CAMPHOR-WOOD AND TEA SMOKED DUCK
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chinese                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Slices root ginger
      1/2  tablespoon    Peppercorns
    4                    To 5 lb duck
    1      tablespoon    Sea salt
    2      tablespoons   Lard
                         SMOKING:
    4                    To 5 tb dried tea
    3      tablespoons   Sugar
    1                    Bundle camphor wood -- OR
    4                    To 5 tb camphor wood sawdust
                         Some smoldering charcoal
                         A wire rack
                         Inverted clean kerosene tin -- or inverted metal du
 
 Shred & chop the ginger. Roast the peppercorns in a dry roasting pan for 10
minutes in a moderate oven; crush and pound them lightly in a mortar.

 Rub the duck inside and out with half the salt, ginger and pepper. Leave to
dry
and season overnight.

 Mix the remaining seasoning with the lard until well-blended. Rub the mixture
on the duck inside and out.

 Place the duck on a wire rack in a preheated moderate oven at about 400 deg
(put a drip-pan underneath) and roast for 1 hour.

 SMOKING: Light the charcoal fire. When the charcoal is glowing red, but not
blazing, sprinkle half the tea, sugar and camphor wood (twigs or sawdust) over
the fire. Place the duck on a wire rack and suspend it a couple of inches above
the fire.

 Invert the tin or bin over the duck and fire and let smoke for 10 minutes.
Turn
the duck over for a further 10 minute smoking, sprinkling the rest of the
smoking mixture on the fire and poking and stirring it. By now the duck should
be sufficiently smoked. Brush it with 2 tb sesame oil and put it in a moderate
oven for a further 15 minutes of roasting. Serve by chopping through the bones
into 15-20 large bite-size pieces or carve in the western manner. An excellent
accompaniment to wine at the start or a multi-course dinner party or banquet.

 Adapted from a recipe from the Chengtu Dining Rooms, Chengtu. From Chinese
Regional Cooking by Kenneth Lo, Pantheon Books, 1979.
 
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