Text 34368, 92 rader
Skriven 2010-02-04 21:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Duck 3
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     Title: Fragrant And Very Crispy Duck Xiang Su Quan Ya Pt 2
Categories: Vietnamese, Duck
  Servings: 4

           con't

4. Steam the duck for about 2 hours, until tender. You should be
able to wiggle the leg easily. At the 1 hour mark, lower the heat
and detach the steamer tray, setting it aside to cool for a few
minutes. 

Meanwhile replenish the water in the pot, if you haven't had to
already. Carefully lift the bowl from the steamer tray and pour out
the liquid into another bowl. This stuff is fabulously rich and
there's valuable duck fat. Do not discard it. Let it cool and
refrigerate to separate the fat from the stock. Save it for other
uses.

Put the bowl and duck back into the steamer tray and steam for
another hour. There should be very little liquid that accumulates
now. Once cooked and tender, let the duck cool for 5 to 10 minutes.

Air Dry and Deep-Fry

5.Careful slide the duck out of the bowl onto
a roasting or cake rack placed on a baking sheet. Let the duck dry
to the touch, 2 to 3 hours; put a fan on the duck to speed up the
process. You can leave it out up to 8 hours. 

6. Fifteen minutes before you're ready to fry the duck, cut it in
half. Put the duck, breast side up, and use heavy knife or cleaver
to bisect the duck. Remove the backbone, saving it for stock or
discarding it.

7. Mix together the ingredients for the slurry of your choice to
form a smooth mixture. Pour or spoon over each half of the duck -
making sure to coat both the outside and inside. Use your fingers to
rub it in. Replace the duck on the rack to dry out, about 10
minutes.

8. To fry the duck, have a skimmer and ladle ready, and a baking
sheet with a double thickness of paper towel. Pour 3 inches of oil
into a wok or large deep skillet. Heat the oil to between 325 and
350F on an oil thermometer. 

8. Meanwhile, simmer the diluted hoisin sauce in a small saucepan
for 2 to 3 minutes. Transfer to a small serving bowl and set at the
table. Warm the steamed buns and have them ready for the tables.

9. When the oil is sufficiently hot, dip the skimmer into the oil to
prevent sticking, then put one of the duck halves on the skimmer,
skin side up. Carefully lower the duck into the oil, which will gush
up with bubbles to surround the duck. Immediately ladle oil on top
to evenly cook. Keep ladling on the oil and fry for about 2 minutes,
then carefully turn the duck over (have a friend steady the wok, if
necessary). Fry for 3 to 5 more minutes, until crispy and brown.
Remove the duck from the oil and drain on paper towel. Repeat with
the other duck half.

10. When both halves have been fried, the skin should still be
crisp. If you want to refry to reheat or make the skin even crisper,
raise the oil temperature to 375F. Refry the duck in the same manner
for 20 to 30 seconds total. Drain on paper towel (use new ones if
the old ones got too greasy). Blot any excess oil away. 

11. To serve, cut up the duck with the bones intact, or cut the
flesh and skin off the bones. Serve with the warm buns and hoisin
sauce. Invite guests to make duck sandwiches by stuffing some duck
and skin into the buns and slathering on a bit of hoisin sauce. 

Note: You can boil the leftover bones, carcass and skin bits for a
light broth. Leftovers are terrific and you can reheat the duck in a
toaster oven. Or make terrific fried rice or stir-fries with
shredded duck meat and strips of skin.


  From: Www.Vietworldkitchen.Com        
 
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Cheers

YK Jim


... From the duck side of the loon

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