Atlanta Kitchens by Krista Reese & Photographs by Deborah Whitlaw Llewellyn

Author:Krista Reese & Photographs by Deborah Whitlaw Llewellyn
Language: eng
Format: mobi
Publisher: Gibbs Smith
Published: 2010-06-21T21:00:00+00:00

Duck

1 (4- to 6-pound) whole duck

1 whole gingerroot, thinly sliced

5 scallions, trimmed

2 sprigs cilantro

12 whole leeks, trimmed

2 teaspoons ground cinnamon

2 teaspoons ground cumin

2 tablespoons oil

To make the marinade, combine the salt, white pepper, sugar, soy sauce, and rice wine in a large bowl. Clean the duck, removing any excess fat. Wash and pat dry. Using your hands, rub the skin of the duck with ginger, and do the same with the marinade, turning to coat evenly. Let the duck marinate for 20 minutes.

Place the duck in a greased pan and cover with a muslin cloth. Place the ginger slices, scallions, cilantro, leeks, cinnamon, and cumin on top of the muslin cloth. Place the pan in a steamer and steam for 1 to 1-1/2 hours, until the duck is cooked through. Reserve the duck and leeks and discard the rest.

Heat oil to 250 degrees F in a large skillet. De-bone the steamed duck, slice into strips of equal size, about 1/4 inch thick, and fry quickly in the oil.

Plate the sliced duck with the leeks and serve hot.

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