Deep-Fried Steamed West Lake Duck
| Yield: | 6 Servings |
| Categories: | Poultry |
| 6 | Dried black mushrooms | |
| 1 | Duck; 4 to 5 pounds | |
| 2 | ts | Soy sauce |
| Oil for deep-frying | ||
| Duck giblets | ||
| 4 | sl | Fresh ginger root |
| 1 | Clove star anise | |
| 1 | tb | Sherry |
| 1 | ts | Salt |
| 1 | ts | Honey |
| 1 | tb | Soy sauce |
| Water to cover | ||
| 1/2 | c | Duck liquid |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Celery |
| 1 1/2 | c | Duck liquid |
| 1/2 | c | Smoked ham |
| 1/2 | c | Chinese parsley |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
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