Step
into the kitchen and we'll show you an example of what we're cooking up
these days....a sure-to-please Asian-inspired surprise for your guests:
SHANGHAI DUCK
Ingredients:
- 8 SCALLIONS -- cut into 2" lengths
- 2 STAR ANISE (16 SECTIONS)
- 2 SLICES GINGERROOT -- silver dollar size
- 5 LB DUCK -- cut off fat at neck
- 1 CUP DARK SOY SAUCE
- 1 CUP LIGHT SOY SAUCE
- 1 CUP WATER
- 3/4 CUP BROWN SUGAR
Put
scallions, star anise, gingerroot in heavy pot. Place duck breast-side
up in pot. Mix remaining ingredients and pour over duck.Cover and bring
to a boil. Turn down heat to simmer. Cook for two hours, turning every
half hour. Remove from pot and serve, OR...
Cool the duck, remove skin, take duck meat off of the carcass, and shred.
Serving Ideas :
Shredded duck is fabulous in pecan crepe halves, tucked into small
orange flavored mini-muffins or, recipe following, heaped on crisp
wonton skins topped with our hoisin dipping sauce and chopped cilantro
and scallions.
CRISP WONTON SKINS: Cut them in half, fry in canola oil til crispy but not dark, drain on paper towels and lightly salt.
HOISIN DIPPING SAUCE:
Mix together the following:
- 3/4 cup Thai Sweet Chile Sauce
- 3/4 cup hoisin sauce
- 1 tablespoon fish sauce
- 2 tablespoons rice wine vinegar
- 1 tablesoon chopped garlic
- 1 minced shallot
- 2
tablespoons grated ginger juice ( grate ginger, let stand 5 minutes,
squeeze juice into sauce, and throw away the grated ginger.
TO ASSEMBLE:
Arrange
a layer of wonton crisps on platter. Put some dipping sauce on each
crisp, top with shredded duck, a bit more dipping sauce, and cilantro
leaf and scallions sliced very thinly on the diagonal.
NOTES: One duck weighing appx. 5 lbs. yields about 25 crepes or one muffin recipe or 50 wonton crisps.
From our kitchen to yours....enjoy!
HINT: To print this recipe, be certain your mouse is on the frame containing the recipe, then right click, and select print...voila!
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