West Lake Steamed Duck
|Soy sauce||3 1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Garlic||1 Clove (5 gm)|
|Shredded bamboo shoots||1⁄2 Cup (8 tbs)|
|Mushrooms||6 , shredded|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Cornstarch||1 Tablespoon (Cornstarch Mixed With 1/2 Cup Water)|
|Shredded ham||1⁄2 Cup (8 tbs) (Smithfiled)|
|Chinese parsley||1⁄2 Cup (8 tbs)|
Cut off the tail and oil sacs of the duck, wash well and dry thoroughly.
Rub the duck with half the soy sauce.
Heat a deep frying pan with the oil and when it is very hot, fry the duck for about 5 minutes or until it becomes golden brown.
Remove from the oil and rinse in a large pan of cold water.
Place the duck in a deep bowl, sprinkle the rest of the soy sauce, anise, ginger, sherry, honey and salt on it.
Add enough water to cover the duck.
Place a rack in a large pan and fill up to 2 inches of furiously boiling water.
Place the bowl on the rack, cover tightly and steam over medium heat for 1 1/2 hours.
Be sure that the steaming water does not dry up.
When adding water be sure that it is boiling.
Remove the duck and cool.
Remove the bones, but be careful not to break the skin.
Strain the liquid and set the sauce aside.
Place the duck in a deep bowl with the skin on top and steam for another 15 minutes.
Remove from the steamer, but keep hot.
Heat the gravy in a pan and add the bamboo, mushrooms and celery and simmer slowly for 10 minutes.
Add the thickening gradually till the sauce becomes thick and smooth.
Pour the sauce over the duck and sprinkle the ham on top.
Garnish with parsley.