Crafts and Life

Ingredients
1 Duck 6 to 7 pounds
1 tbs Soy sauce
1 tbs Plum sauce
1 tbs Oyster sauce
2 tbs Sweet vegetable sauce
2 tbs Brown bean sauce
1 tsp Hot sauce
1 tsp salt
1 tsp Honey
1 pinch Chinese 5 spice powder
1 dash pepper
Duck giblets
1 cup water
1 head lettuce
1 cup Chinese parsley
0.25 cup water
Method
Wipe duck inside and out with a damp cloth. Score bird along backbone, but do not cut through bone.
In a very large bowl, combine soy, plum, oyster, sweet vegetable, brown bean and hot sauces. Add salt, honey, Five Spices and pepper and blend well. Rub mixture over duck, inside and out. Then place duck in bowl with remaining mixture, and refrigerate, covered, overnight.
Drain duck, reserving marinade. Transfer bird to a large heatproof bowl and steam 1-1/2 hours by the bowl-in-a-pot method. Drain duck, let cool slightly, then bone.
Dice duck giblets and place in a saucepan with water. Bring to a boil, then simmer, covered, 15 minutes. Meanwhile shred lettuce and mince parsley. Arrange boned duck over lettuce.
Blend cornstarch and remaining cold water to a paste, then add to pan with giblets, stirring to thicken liquid. Pour giblet sauce over duck. Serve, garnished with minced parsley.
Serves 8-10 – taken from "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller – serve as part of a banquet.

Labels: Duck, one-pot, Oriental