Chinese Duck Cooking – A Few Recipes

Chen Lin, Water fowl, in Cahill, James. Ge jiang shan se (Hills Beyond a River: Chinese Painting of the Yuan Dynasty, 1279-1368, Taiwan edition). Taipei: Shitou chubanshe fen youxian gongsi, 1994. pl. 4:13, p. 180. Collection of the National Palace Museum, Taipei. scroll, light colors on paper, 35.7 x 47.5 cm

 

China has more ducks than any other country in the world.  For this reason the Chinese have found interesting ways of converting the fowl into many palatable dishes. The duck used is the kind that dwells in marshes.  The Muscovy duck is not a native of China and is called foreign duck.

FRIED DUCK

Clean and disjoint a young duck.  Sprinkle with salt and pepper.  Cover the bottom of frying pan with peanut oil about half an inch deep.  When oil sizzles, put in the pieces of duck and fry slowly until a delicate brown, turning the pieces occasionally.  Mix six tablespoons Chinese saucea in half a cup of water with a piece of shredded ginger, four tablespoonful of wine, and few green onion sprouts.  Pour contents over the duck, cover, and let cook over slow fire for 20 minutes longer.

a(soyu or soy sauce)

PINEAPPLE DUCK

Stew on young duck in kettle for an hour.  Add salt and pepper and two tablespoonsful of Chinese sauce.  Add one can sliced pineapple, including the syrup in it and let it cook for 20 minutes more.

DUCK SOUP

Place a dried onion sprout in large soup pan filled with cold water(about a gallon). Let water come to a boil.  Put in whole young duck, which has been cleaned.  Add four dried orange peels, three stalks celery, a little onion.  Cook for three hours.  Season with white pepper, four tablespoonsful Chinese sauce and salt.  This gives a delicious duck soup.  The duck may be eaten with Chinese sauce or used for frying.

ORANGE DUCK 

Here is a dish of duck meat with the added taste of old preserved oranges.  Chop a young duck in pieces.  Put in a kettle, cover with boiling water, add on dozen dried orange peels, and cook slowly for an hour.  Add two cups cut white mushrooms, salt and pepper, three tablespoonsful Chinese sauce, and cook for 20 minutes.  Serve garnished with small slices of boiled ham.

CHESTNUT DUCK

Clean and chop a duck in pieces.  Put in a kettle, cover with boiling water, and cook slowly for an hour.  Add six cups chestnuts and two cups white mushrooms, salt and pepper, and four tablespoonsful Chinese sauce.  Cook for 30 minutes.

DUCK EGG SPONGE

Beat two duck eggs.  Add cup of water, half a cup of dried or fresh shrimps, a little salt and pepper, one tablespoonful of Chinese sauce, a drop or two of peanut oil.  Pour this into deep bowl, put bowl into saucepan and steam for 20 minutes.

WHOLE DUCK

Clean a duck.  Cut an opening below neck and remove bones and all.  Make this mixture: one-half pound pork, on-fourth pound ham, one cup white chesnuts, one cup chestnuts, one cup water chestnuts, one-half cup mushrooms. Chop all fine, and add salt and pepper.  Stuff duck with this mixture, place in a pan and steam two hours.  Serve duck in bowl, pour a little chicken soup over it, garnish with green parsley. This recipe is often used with the traditional Chinese Nine Course Dinner.

(source: Chinese Cookery, Compiled by M. Sing Au – 1932 – Creart Publications, Honolulu, U.S.A.)

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July 2, 1898. Forest and Stream Pg.10

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Rendering Amber Clear for Use in Lens-Making for Magnifying Glass

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Sept. 3, 1898. Forest and Stream Pg. 188-189

How to Distinguish Fishes.

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Game Bag and Gun.

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Horn Measurement

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Horn Measurements.

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Chinese Duck Cooking – A Few Recipes

Chen Lin, Water fowl, in Cahill, James. Ge jiang shan se (Hills Beyond a River: Chinese Painting of the Yuan Dynasty, 1279-1368, Taiwan edition). Taipei: Shitou chubanshe fen youxian gongsi, 1994. pl. 4:13, p. 180. Collection of the National Palace Museum, Taipei. scroll, light colors on paper, 35.7 x 47.5 cm

 

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Snipe shooting-Epistle on snipe shooting, from Ned Copper Cap, Esq., to George Trigger-George Trigger’s reply to Ned Copper Cap-Black partridge.

——

“Si sine amore jocisque Nil est jucundum, vivas in &more jooisque.” -Horace. “If nothing appears to you delightful without love and sports, then live in sporta and [...] Read more →

Indian Mode of Hunting – Beaver

Jul. 30, 1898 Forest and Stream Pg. 87

Indian Mode of Hunting.

I.—Beaver.

Wa-sa-Kejic came over to the post early one October, and said his boy had cut his foot, and that he had no one to steer his canoe on a proposed beaver hunt. Now [...] Read more →

Tobacco as Medicine

The first published illustration of Nicotiana tabacum by Pena and De L’Obel, 1570–1571 (shrpium adversana nova: London).

Tobacco can be used for medicinal purposes, however, the ongoing American war on smoking has all but obscured this important aspect of ancient plant.

Tobacco is considered to be an indigenous plant of [...] Read more →

Modern Slow Cookers, A Critical Design Flaw

Modern slow cookers come in all sizes and colors with various bells and whistles, including timers and shut off mechanisms. They also come with a serious design flaw, that being the lack of a proper domed lid.

The first photo below depict a popular model Crock-Pot® sold far and wide [...] Read more →

Birth of United Fruit Company

From Conquest of the Tropics by Frederick Upham Adams

Chapter VI – Birth of the United Fruit Company

Only those who have lived in the tropic and are familiar with the hazards which confront the cultivation and marketing of its fruits can readily understand [...] Read more →

The Stock Exchange Specialist

New York Stock Exchange Floor September 26,1963

The Specialist as a member of a stock exchange has two functions.’ He must execute orders which other members of an exchange may leave with him when the current market price is away from the price of the orders. By executing these orders on behalf [...] Read more →

Thomas Jefferson Correspondence – On Seed Saving and Sharing

The following are transcripts of two letters written by the Founding Father Thomas Jefferson on the subject of seed saving.

“November 27, 1818. Monticello. Thomas Jefferson to Henry E. Watkins, transmitting succory seed and outlining the culture of succory.” [Transcript] Thomas Jefferson Correspondence Collection Collection 89

The Master of Hounds

Photo Caption: The Marquis of Zetland, KC, PC – otherwise known as Lawrence Dundas Son of: John Charles Dundas and: Margaret Matilda Talbot born: Friday 16 August 1844 died: Monday 11 March 1929 at Aske Hall Occupation: M.P. for Richmond Viceroy of Ireland Vice Lord Lieutenant of North Yorkshire Lord – in – Waiting [...] Read more →

A General Process for Making Wine

A General Process for Making Wine.

Gathering the Fruit Picking the Fruit Bruising the Fruit Vatting the Fruit Vinous Fermentation Drawing the Must Pressing the Must Casking the Must Spirituous Fermentation Racking the Wine Bottling and Corking the Wine Drinking the Wine

GATHERING THE FRUIT.

It is of considerable consequence [...] Read more →