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Directions:
- Wipe duck inside and out with a damp cloth. Peel potatoes and cut in thick slices. (Keep in cold water until ready to use.)
- Heat oil in a large heavy pan. Brown duck quickly on all sides. Drain off excess fat. Tie or sew up duck's neck to seal. Place bird tail-side up in a deep bowl.
- Crush garlic. Cut leeks in 2-inch sections. In one cup mash red bean cheese with brown bean sauce and salt. In another, combine sugar, soy sauce, sherry and star anise.
- Heat remaining oil and brown garlic lightly. Add red bean cheese mixture and cook, stirring over medium heat, to blend and heat through.
- Add water, leek sections and sugar-soy mixture. Continue stirring to blend and heat.
- Pour 1 to 2 cups of this sauce mixture into duck cavity. Add remaining star anise. Sew up cavity securely or skewer so that liquid cannot leak out.
- Leave remaining sauce mixture in pan and bring to a boil. Add duck and potato slices and simmer, covered, 20 minutes. Turn bird over and simmer, covered, 20 minutes more.
- Remove duck, leaving liquids in pan. Let bird cool slightly; then chop, bones and all, in 2-inch sections. Shred lettuce and arrange on a serving platter with duck and potato slices on top.
- Reheat liquids in pan. Meanwhile blend cornstarch and remaining cold water to a paste, then stir in to thicken liquids. Pour over duck and potatoes. Garnish with Chinese parsley.
Servings: 8
Source: The Thousand Recipe Chinese Cookbook
Source:
Submitted by: Recipe Group Member
Date: