Text 23423, 85 rader
Skriven 2015-01-28 21:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Duck 116
================
 ML> D'Artagnan is charging $30/lb for Muscovy and Moulard,
 ML> $20 for Pekin. Maple Leaf charges $18 for Pekin.
 JW> Wow! Once a year Loblaws teams up with Lake Brome Ducks (or more
 JW> properly Canards du Lac Brome Ltd.) a large farm located in the
 JW> eastern townships of Quebec and has frozen whole Pekin ducks on
 JW> special in the fall for $1.99/lb.

Those numbers are for boneless breasts, but they're
still excessive. I endorse Janis's resolution to
stick with whole ones, with which one can as you
know have a lot of fun. There was a day when we
could get whole Long Island (Pekin I think) ducks
for $2/lb, but no longer.

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: PEKING DUCK B1
 Categories: DUCK, ROASTED, CHINESE, POULTRY, MAIN
      Yield: 4 servings

      1    4-1/2 TO 5 lb DUCK
      1 ts SALT
      8    GREEN ONIONS
      2    (1/4 IN.) SLICED GINGEROOT
      3 tb HONEY
      2 tb CORNSTARCH
      1 cn OVEN-READY BISCUITS
      1 sm CAN PLUM SAUCE

  A day in advance, clean duck inside & out, dry
  thoroughly. Season inside w/
  salt. Tie together stem ends of 2 green onions,
  place inside duck cavity w/
  gingeroot.  Bring edges of tail opening
  together, stitch w/ a length of
  fine wire. Attach another wire to neck as a
  handle. Mix 1 qt. water w/
  honey in large wok or small turkey roasting
  pan,bring to boil. When boiling,
  stir in cornstarch dissolved in 1/4 cup cold
  water. Continue to stir to
  consistency of a thin stream. Lower heat. Holding
  duck by neck wire,dip into
  honey mixture 3-4 times to coat on all sides. Remove
  duck, suspend over
  container in cool place. Set an electric fan
  towards duck to help dry the
  skin. Let duck drip-dry overnight. Next day: preheat
  oven to 450. Place duck
  breast side up on flat rack in roasting
  pan. Roast 30 min. Reduce heat to
  300, turn duck over. Roast 30 more min. Turn
  duck breast side up again, roast
  for final 30 min. Remove biscuits from can, divide
  each biscuit in 1/2. Bring
  2 in. water to boil in bottom of steamer. Place
  biscuits in container above
  water,cover, & steam 5 min. Thinly slice stems
  of remaining 6 onions into
  2-in. diagonal strips. Divide sliced onion between
  4 butter plates, place 1
  tsp. plum sauce on each plate. Prepare duck for
  serving by cutting off
  drumsticks & wings & placing on platter in
  position whole duck should be.
  Carefully slice off all skin pieces of about
  1 and 2 inches, lay them aside.
  Slice same size pieces of meat from bone. Place
  all carved meat on platter,
  cover w/ skin pieces on outside to make
  presentation look like a whole duck.
  Eat by making sandwich of onion, plum
  sauce, duck, and skin.
  Temperature(s): HOT
  Effort:  AVERAGE
  Time:  24:00
  Source:  MADAME WU'S GARDEN
  Comments:  WILSHIRE BOULEVARD, LOS ANGELES
  Comments:  WINE: DRY WHITE

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