---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SAI WO DUCK B1
 Categories: Chinese, Poultry, Main dish
      Yield: 4 servings
 
      1 md Duckling, dressed
           Soy sauce; for duckling
      2    Stalks celery
      1    Whole green onion
      4    Thin slices ginger root
      5    Chinese black mushrooms,
           -presoaked
      2    Pieces dried mandarin orange
           -peel(size of a half-dollar)
           -presoaked
      5    Thinly sliced pieces
           -bamboo shoots
     10    Star anise seeds
  1 1/4 ts Salt
    1/4 ts Sugar
      1 ds Pepper
      1 ts MSG (optional)
      1 tb Cornstarch
      1 tb Soy sauce
           Chinese parsley
           Vegetable oil (for frying)

--------------------------GARNISH--------------------------
           Loose lettuce leaves
 
  This dish will require a good deal of time to prepare
  but will turn out well.
  
  Rub soy sauce over duckling. Boil enough oil to cover
  the bird in large deep-fry pan. Add duck, fry until
  entire bird is well-browned. Remove, drain on
  absorbent toweling. Use sharp cleaver to slash duck
  from breast to lower belly. Don't cut through bone.
  Place duck in pan, stuff cavity with celery, onion,
  ginger root, black mushrooms, orange peel, bamboo
  shoots, anise, 1 tsp. salt, sugar, pepper, & MSG.
  Distribute evenly. Place on platter, elevate in a
  steamer. Cover, steam for 2-1/2 hrs. Make sure water
  is replenished as it evaporates. Remove platter, allow
  duck to cool. Discard all ingredients except bamboo
  shoots & mushrooms. Save all juices for gravy.
  Carefully remove wings & legs. Gently separate flesh
  from carcass with hands, starting from slash & keeping
  skin intact.
  
  Be sure not to make any more holes in skin, & to keep
  bird in its natural shape.(Carcass will make good
  soup.) Spread duck, meat side up, on a deep platter.
  De-bone the legs, place w/ wings. Spread mushrooms &
  bamboo shoots on duck meat. Replace in steaming
  utensil & steam again 20 minutes. Remove. Line large
  serving platter with lettuce leaves. Turn platter with
  duck upside-down so that duck rests on leaves, skin
  side up. Pour cooking juices into saucepan. There
  should be 2 cups liquid. Bring to boil, on high heat.
  Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir
  continuously until gravy thickens. Pour gravy over
  whole duck. Garnish with Chinese parsley & serve
  immediately.
  
  Chopsticks are recommended.
  
  Temperature(s): HOT Effort: DIFFICULT Time: 04:00
  Source: KAN'S Comments: GRAND ST., SAN FRANCISCO
  Comments: WINE:WAN FU WHITE WINE
 
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