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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Cleaner for Gilt Picture Frames

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Target Practice

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The Veterans to the Front.

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Method and system for processing internet payments using the electronic funds transfer network.

Abstract

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Platform of the American Institute of Banking in 1919

Resolution adapted at the New Orleans Convention of the American Institute of Banking, October 9, 1919:

“Ours is an educational association organized for the benefit of the banking fraternity of the country and within our membership may be found on an equal basis both employees and employers; [...] 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 →

The First Greek Book by John Williams White

Click here to read The First Greek Book by John Williams White

The First Greek Book - 15.7MB

IN MEMORIAM

JOHN WILLIAMS WHITE

The death, on May 9, of John Williams White, professor of Greek in Harvard University, touches a large number of classical [...] Read more →

Glimpses from the Chase

From Fores’s Sporting Notes and Sketches, A Quarterly Magazine Descriptive of British, Indian, Colonial, and Foreign Sport with Thirty Two Full Page Illustrations Volume 10 1893, London; Mssrs. Fores Piccadilly W. 1893, All Rights Reserved.

GLIMPSES OF THE CHASE, Ireland a Hundred Years Ago. By ‘Triviator.’

FOX-HUNTING has, like Racing, [...] Read more →