Text 2888, 109 rader
Skriven 2010-10-18 23:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Duck
============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> a duck [...] Cash and Daisy [are] Praying....

 JW> I can imagine.

 CS> Hehe but they *know* they get lots of it.  Kinda like kids

You are kinder than I would be!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Duck on a Bed of Shrimp Chips
 Categories: Duck, Shrimp, Thai
      Yield: 8 Servings
 
      1    Whole duck (about 4 lbs)
      8 c  Water
      1    Piece galangal; 3-4 " long
           Sliced, crushed OR sube
      8 lg Dried galangal pieces of
           (see Notes)
    1/2 c  Cilantro roots attached to 1
           Inch of cleaned and
           Crushed mottom stems
      1 lg Head garlic; peeled into
           Cloves and crushed, but
           cloves left whole
    1/2 ts White peppercorns; cracked
           in a mortar
    1/2 ts Black peppercorns; cracked
      5    Whole star anise
      2    Cinnamon sticks
      8    Thai cardamom pods (remove
           White strawlike hull)
    1/4 c  Black soy sauce (the
           Semi-sweet kind) (see
           Notes)
    1/4 c  Thin soy sauce (see Notes)
    1/4 c  Oyster sauce
      1 ts Sea salt
      1 tb Palm or coconut sugar (see
           Notes)
      4 c  Peanut oil for deep-frying
    1/2 c  Dried shrimp chips (see
           Notes)
      1 c  Thinly shredded Chinese
           Broccoli leaves
           Sweet-and-sour plum sauce
 
  Trim off large chunks of fat from inside and around opening of
  duck's body cavity. Leave duck whole with skin on. Rinse well and
  drain. In pot large and deep enough to accommodate duck, bring
  water to boil. Add galangal, cilantro roots, garlic, white and
  black peppercorns, star anise, cinnamon sticks, cardamom, both
  types of soy sauce, oyster sauce, salt and palm sugar. Stir to mix
  and return to rolling boil over high heat. Add duck, breast side
  up, turning it over after 30 seconds so that skin all around is
  scalded. There should be enough liquid to cover half the duck. Add
  more if needed. Return to boil, then reduce heat to lowest setting
  and simmer, covered, for 1 to 1 1/2 hours, or until duck is
  tender, turning it halfway through. Gently remove stewed duck from
  cooking liquid without breaking the skin. One way to do this is to
  insert a wooden spoon into the body cavity to lift it. Let duck
  cool at least an hour on a wire rack, or blow it with an electric
  fan, until skin is dry. (Skim fat from cooking liquid and strain
  broth. Save for soup stock if you wish, or serve as broth to
  accompany duck.) The duck may be refrigerated for frying the next
  day.

  Heat oil in wok until it is hot. Fry dried shrimp chips until
  they are puffed and crispy. Drain. Then, fry shredded Chinese
  broccoli leaves until they are dried and crispy. Drain. Let oil
  reheat over high heat until it is smoking hot. Gently slide duck
  into hot oil and fry over high heat for 5 minutes, turning once.
  Then lower heat to medium and continue to fry until skin is crispy
  all around. Transfer to wire rack to cool a few minutes before
  chopping through the bone with a sharp cleaver into bite-size
  pieces.

  On a serving platter, prepare a bed of shrimp chips. Top them with
  crisped broccoli leaves and arrange the duck pieces over them.
  Serve with spicy plum sauce with toasted sesame seeds. Sauce may
  be spooned over duck pieces just before serving, or left in a
  separate bowl for each diner to use as desired. Notes: Galangal, a
  rhizome, is a ginger relative. Cilantro with the roots attached is
  sold in Southeast Asian markets. Both black and thin soy sauces
  from Kwong Hung Seng Co. in Thailand are available in Asian
  markets; there is a dragonfly logo on the bottle. Palm and coconut
  sugars, made from the sap of palm trees, are sold in plastic jars
  or bags or cans. Look for Manora brand dried shrimp chips.

  SEE RECIPE "Spicy Plum and Toasted Sesame Sauce"
  Recipe by: Kasma Loha-Unchit
  SOURCE: SJ Mercury News, 1/15/03

MMMMM


Cheers

YK Jim


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