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Westlake Duck (Sai Woo Op) Recipe

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This recipe for Westlake Duck (Sai Woo Op), by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Chew
Added: Tuesday, December 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 fresh whole duck (Chinese market, poultry shop);
Pearl oil (gee yow) top layer of soy, thick;
3 C liquid oil;
l lb of pork (i.e. butt);
4 star anise (bot gok) soaked clean;
5 large slices of fresh ginger root;
1 tsp. sugar; 1/2 tsp salt;
cornstarch paste (water) to thicken juices;
8 - 10 large dried mushrooms, soaked soft;
a small napa; cut in pieces;
fresh parsley, wash, remove stems. (garnish)

Directions:
Directions:
PREPARATION OF DUCK - clean and wash. Cut off tips of wings at the 1st joint. Crack 3rd section of wing (closest to body) with hands or back of heavy knife. Slit a cross on length of the back. Head off. Rub duck with the pearl oil.
COOK DUCK - Heat the liquid oil in a large wok. Brown the whole duck on both sides. Brown large chunks of the pork with it. Remove from wok. Pour off oil. Put boney pieces on bottom (feet, neck) of wok, then whole duck with breast up & the pork. Pour in hot water about 3/4 full. Throw in the star anise, ginger, sugar, whole mushrooms, & salt. Cover & bring to a boil; simmer about 2 hours, turning once. Remove to a platter to cool. Save juices in pan for gravy; when cool later, skim off grease and thicken with cornstarch paste.
DEBONING DUCK - When duck has cooled, debone-pull out bones breaking at joints & pulling out from closest opening. Try to keep skin intact. Cut up large slabs of duck meat.
BOWL-STEAMING. Use large vegetable bowl, line the whole bowl with the mushrooms, top side down. Take skin from the neck & place over the mushrooms (top down). Slide slabs of duck (skin side down) over mushrooms. Pile napa on top of duck & salt. Spoon 1 ladle of juices over the napa & steam for 1 hour.
WHEN DONE - pour off water from steam bowl. Put a more shallow serving dish over the bowl & invert. Let stand for 10-15 minutes. Reheat the gravy & pour over the uncovered mushroom & duck. Garnish with Chinese parsley (good eating too).

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
most of a day. Try breaking up the prep & cooking.
Personal Notes:
Personal Notes:
This is Henry Chew's Chinese New Year's Special dish. When I make it, it is in memory of him, who tried to pass on some dishes to his daughters-in-laws.

 

 

 

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