igh heat. Break up the duck bones and sear them on
or use.
For the duck portions: remove from marinade, and
nions, sesame oil and cooked duck meat, and taste for salt
Place the stock, rice wine, soy sauce and star anise in a large saucepan.
Bring to the boil and add the duck, the chinese cabbage and the garlic, stirring to mix thoroughly.
Reduce the heat and simmer for 25 minutes, or until the duck is tender.
Remove the star anise.
Stir through the sesame seeds, the oil and the parsley and serve at once in warmed bowls.
Clean and disjoint the duck. Dip the duck into soy sauce.
Over
ll the meat from the duck carcass reserving the bones. I
old water. Place duck in large saucepan; cover with
To make the Peking duck: Arrange the duck breasts on a rack over
large pot.
Add duck and enough water to cover
Cover bottom of Dutch oven with water and soup mix.
Mix the garlic powder and paprika into into the duck sauce.
Using the mixture like a glaze, coat the meat, all over. Place the brisket in the Dutch oven and cover.
Bake at 350 degrees for 2 hours. Remove and slice after it cools a bit and return the meat and sauce to the oven for another hour.
In a mixing bowl add all of the ingredients and combine the mixture and form into 12 patties and pan fry and serve.
owder, Sugar, Garlic Powder, and Duck sauce.
Place chicken inside
Score the skin of the duck breast and place skin-side
inutes.
Add honey, ketchup, duck sauce and mix thoroughly, set
n the 2 cups of duck sauce.
Lower the heat
Place duck pieces in a soup pot and brown over medium
Cover whole duck with water in large stock
Put duck in kettle with enough water to cover.
Heat to boiling.
Remove scum from surface of broth.
Put in the next 8 ingredients; cook until duck, vegetables and fruit are done. Remove duck from kettle.
Take meat off bones and put meat back in soup.
Combine 1/2 to 3/4 cup flour and enough cream to make a thin paste.
Add this mixture to soup and let simmer.
The soup will get thicker.
A little sugar or vinegar can be added for taste.
Serve with egg noodles.
n top. Brush with the duck sauce.
Secure the lid
Put duck in large soup pot; cover with cold water and bring to a boil.
Turn down heat and skim.
Simmer 1 1/2 hours with prunes, cloves, allspice, bay leaf, marjoram and salt.
When duck is tender, add blood.
Thicken soup with flour; flavor with sugar and vinegar.
Serve with potato noodles.