Pan Broiled Duck With Daikon Dipping Sauce
|Ducks||10 Pound (2 Birds, 4 To 5 Pound Each)|
|Egg whites||6 , lightly beaten|
|Japanese soy sauce||6 Tablespoon|
|Green onions||2 , chopped|
|Dried mushrooms||8 , softened 30 minutes in warm water to cover, drained and squeezed dry (Preferably Shiitake)|
|Sweet potatoes||2 , peeled and cut into 1/4-inch slices|
|Green bell pepper||1 , cored, seeded and cut into 1-inch-long julienne strips|
|Daikon dipping sauce||1⁄2 Cup (8 tbs)|
Discard skin, bone and tendon from duck breasts, legs and thighs (reserve remaining duck and livers for another use).
Cut boned breasts into narrow strips and set aside.
Put leg and thigh meat through fine blade of grinder twice, or mince in processor.
Transfer ground duck to bowl.
Add egg whites and blend thoroughly.
Form into 1-inch balls.
Cover and refrigerate.
Combine soy sauce and green onions in serving bowl and set aside.
Remove and discard hard stems from soaked mushrooms, then cut each mushroom in half.
To cut carrots into oblique slices 3/4 to 1 inch thick, make one diagonal cut, then roll carrot a quarter turn and slice parallel to first cut.
Continue rolling and cutting remaining carrots in same manner.
Bring saucepan of water to rapid boil over high heat.
Add carrots and blanch 5 minutes.
Drain in colander, then rinse with cold water to stop cooking process.
Drain carrot slices well.
Arrange duck strips, duck meatballs, mushroom halves, carrots, sweet potatoes and green pepper attractively on 2 platters.