---------- Recipe via Meal-Master (tm) v8.02
       Title: SAI WO DUCK B1
  Categories: Chinese, Poultry, Main dish
       Yield: 4 servings
       1 md Duckling, dressed
            Soy sauce; for duckling
       2    Stalks celery
       1    Whole green onion
       4    Thin slices ginger root
       5    Chinese black mushrooms,
       2    Pieces dried mandarin orange
            -peel (size of a half-dollar)
       5    Thinly sliced pieces
            -bamboo shoots
      10    Star anise seeds
   1 1/4 ts Salt
     1/4 ts Sugar
       1 ds Pepper
       1 ts MSG (optional)
       1 tb Cornstarch
       1 tb Soy sauce
            Chinese parsley
            Vegetable oil (for frying)
            Loose lettuce leaves
   This dish will require a good deal of time to prepare
   but will turn out well.
   Rub soy sauce over duckling. Boil enough oil to cover
   the bird in large deep-fry pan. Add duck, fry until
   entire bird is well-browned. Remove, drain on
   absorbent toweling. Use sharp cleaver to slash duck
   from breast to lower belly. Don't cut through bone.
   Place duck in pan, stuff cavity with celery, onion,
   ginger root, black mushrooms, orange peel, bamboo
   shoots, anise, 1 tsp. salt, sugar, pepper, & MSG.
   Distribute evenly. Place on platter, elevate in a
   steamer. Cover, steam for 2-1/2 hrs. Make sure water
   is replenished as it evaporates. Remove platter, allow
   duck to cool. Discard all ingredients except bamboo
   shoots & mushrooms. Save all juices for gravy.
   Carefully remove wings & legs. Gently separate flesh
   from carcass with hands, starting from slash & keeping
   skin intact.
   Be sure not to make any more holes in skin, & to keep
   bird in its natural shape.(Carcass will make good
   soup.) Spread duck, meat side up, on a deep platter.
   De-bone the legs, place w/ wings. Spread mushrooms &
   bamboo shoots on duck meat. Replace in steaming
   utensil & steam again 20 minutes. Remove. Line large
   serving platter with lettuce leaves. Turn platter with
   duck upside-down so that duck rests on leaves, skin
   side up. Pour cooking juices into saucepan. There
   should be 2 cups liquid. Bring to boil, on high heat.
   Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir
   continuously until gravy thickens. Pour gravy over
   whole duck. Garnish with Chinese parsley & serve
   Chopsticks are recommended.
   Temperature (s): HOT Effort: DIFFICULT Time: 04:00
   Source: KAN'S Comments: GRAND ST., SAN FRANCISCO