Red Simmered Duck With Glutinous Rice Recipes

Steps:

• 1. Soak glutinous rice. 2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover. Bring to a boil then cook, covered, 20 minutes over medium heat. Drain, discarding liquid. 3. Stuff duck cavity with soaked rice and sew up securely or skewer. Return duck to pan. 4. Add fresh water to cover and bring to a boil then simmer, covered, 45 minutes. Drain. (Reserve liquid for stock.) 5. Add soy sauce and sherry and simmer, covered, until tender (about 45 minutes more), turning bird frequently for even coloring. 6. Season with salt and pepper. Mince scallions and sprinkle over as a garnish. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Wipe duck inside and out with a damp cloth. Place breast-side up in a heavy saucepan, tucking wings under body. Add water to cover and bring to a boil. 2. Meanwhile cut scallions in 3·inch sections and slice ginger root. Then add both, along with soy sauce, sherry and salt. Simmer, covered, 1 hour. 3. Turn bird over. Add sugar and simmer until done (about 1 hour more). 4. Cut breast meat against the grain in slices 1/2·inch thick. Arrange on a serving platter, reconstructing the shape of the breast. (Or chop duck, bones and all, in 2-inch sections.) Serve hot, with or without gravy. The gravy may be reserved for la ter use as a master sauce (see Seasonings and Sauces, *Master Sauce). Or serve cold. NOTE: The duck is done when the meat is so tender it nearly falls from the bones. VARIATIONS: * In step 1, use 1/3 stock, 2/3 water. * In step 2, add 5 dried black mushrooms (soaked) and 1/2 teaspoon sesame oil. * Use 12 to 15 whole scallions (trim root ends, but keep stalks and green leaves intact). Toss scallions in a mixture of 2 tablespoons soy sauce and 1/2 teaspoon sugar, then place in duck cavity with the ginger root. Bring to a boil as in step 1, then cook with seasonings as in steps 2 and 3. Serve bird whole with gravy. * For a smaller duck (3 to 4 pounds) use only 1 cup water, 2 tablespoons soy sauce, 1 tablespoon sherry and 1 teaspoon sugar. Cook 1 1/2 hours, basting and turning for even coloring. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Separately soak glutinous rice and dried mushrooms. Blanch and shell chestnuts, ginkgo nuts and lotus seeds. 2. Bring water to a boil. Add soaked rice and simmer, covered, 5 minutes, then drain. Rinse under cold running water and drain again. 3. Dice pork, ham and bamboo shoots shell and dice shrimp dice chestnuts and mushrooms. Combine in a bowl with cooked rice. Add soy sauce, sherry, ginkgo nuts and lotus seeds. 4. Wipe duck inside and out with a damp cloth then stuff rice mixture into cavity, and sew up securely or skewer. Truss bird (see Seasonings and Sauces, _Poultry: To truss). Place duck in a heavy pan. 5. Cut scallion stalk in 1-inch sections slice ginger root. Add to pan along with stock, salt, remaining soy sauce and sherry. 6. Bring to a boil, then simmer, covered, 1 hour, turning duck several times for even cooking and coloring. Add sugar and simmer 1 hour more. 7. Scoop out rice stuffing and arrange on a serving dish. Chop duck, bones and all, in 1- to 2-inch sections, or carve Western-style. Arrange over stuffing and serve. NOTE: This dish, sometimes called Eight Jewel Duck, can also be eaten cold. It will keep about a week in the refrigerator. VARIATION: * For the glutinous rice, substitute pearl barley. Bring to a boil in 2 cups cold water, then cook, covered, until soft (about 20 minutes). Drain, rinse in cold water and drain again. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Bone duck, keeping its shape and skin intact (see HOW-TO, _Duck: To bone). Place in a bowl. 2. Mince scallion and ginger root. Mix well with soy sauce, sherry, honey and salt. Add to duck and let stand 1 hour, turning occasionally. 3. Drain duck, reserving marinade. Hang up to dry over a drip pan in a cool, airy place. 4. Meanwhile cook glutinous rice. Add reserved marinade and blend in stuff mixture into duck and sew up securely or skewer. 5. Heat oil until boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until crisp and golden. Drain on paper toweling. 6. Let cool slightly, then cut in 1/2-inch slices. Serve hot or cold with stuffing on the side.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Steam duck for 30 minutes.
• Remove and cool.
• Mix rice with shrimps, salt, 1 Tbsp.
• of soy sauce, sesame oil, Chinese wine, pepper and scallions.
• Stuff duck with mixture and sew up cavity with thread.
• Place in casserole with water and simmer for 30 minutes or until tender.
• Remove and reserve liquid.
• In a clean wok add soy sauce, sugar, sherry and 4 Tbsp.
• of broth and simmer until thick.
• Add duck and glaze all over.
• Serve hot.

Steps:

• Duck cooked the Chinese way can be roasted, braised, red-simmered, white-simmered, steamed or deep-fried. It can also be preserved by salting or drying (and eaten with congee), or cured and smoked (and used as a flavoring like smoked ham).In northern China, duck is first inflated with air, then roasted to make its skin crisp and wonderful. In the South, it is filled with liquid seasonings before roasting to make it savory. The former is Peking Duck the latter, Cantonese duck. The Cantonese version, available ready-cooked in Chinese grocery stores, can be stir-fried briefly with vegetables or made festive with a sweet-and-pungent sauce. It can also be eaten cold at picnics. The familiar pressed duck calls for a combination of cooking techniques: the bird is steamed, boned, pressed flat and deep-fried. (Although there are special presses for this purpose, the Chinese usually press the duck by hand.)TIPS ON COOKING DUCK: Always be sure the oil sacs above the tail are removed. If they aren't, cut a 1 1/2-inch slit at the back of the tail and remove them. When a recipe calls for breast and leg meat, use the remainder of the bird (bones, neck, lower wings and lower legs) for soup or congee. Use the same duck three ways: First roast the whole duck and serve its drumsticks and upper wings as one dish. Then stir-fry the breast meat with vegetables, or serve it cold with pineapple. Use the remainder for congee, as above. (The Chinese call this "three-in-one duck" and serve it either at the same meal or at separate meals.) Prepare braised, steamed or simmered duck a day ahead then refrigerate it so that the fat will congeal and can be easily lifted off. Carve or cut up the duck (see HOW-TO, "__Duck, Cooked - To bone and carve" or "__Duck, Cooked - To cut up") and reheat at the last moment in its own sauce. Defrost frozen ducks completely before using them. Remove the large pieces of fat from the duck cavity and discard. Pour boiling water over the duck to cover and let stand 10 to 15 minutes (this will shrink the skin). Rinse duck in lukewarm water. If bird is to be roasted, dry well inside and out. Test the duck to see if it's done by moving one of its legs up and down. When the leg moves easily in its joint, the duck is ready.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.