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Kung Pao King Chinese Cuisine
Tsing Tao Duck
- 1 cup Tsing Tao beer, or other lager-style beer of your choice (see note)
- 1 cup soy sauce
- 1 cup granulated sugar
- 5 garlic cloves, sliced
- 1 (1 inch-square) piece peeled fresh ginger, sliced
- 2 tablespoons oyster sauce (the restaurant uses MSG-free sauce)
- 3 star anise pieces
- 6 green onions, minced, white and light green parts only (discard tops)
- 1/2 cup chicken broth, plus more if necessary
- 1 medium duck, cleaned and trimmed of fat
- 1 1/2 tablespoons cornstarch
- In a medium bowl, combine beer, soy sauce, sugar, garlic, ginger, oyster sauce,
star anise, green onion and chicken broth.
- Place duck in an oven-proof pan, roaster or casserole dish. Spoon mixture over
duck and rub some inside duck.
- Refrigerate overnight, turning the duck in the marinade 4 times.
- Heat oven to 375 degrees F.
- Place duck, breast side up, on a wire rack that will fit inside pan used for
marinade. Return duck, on wire rack, to pan; place in oven. Roast for 45 minutes, turn
over and roast 45 minutes again. (For looks, if you wish, flip duck after 30 minutes
and let roast final 15 minutes breast side up.) Remove from oven and place duck
on a platter. Carve duck into slices.
- Pour sauce and pan juices into a saucepan — scrape off anything that sticks
to the pan. (If necessary, add enough chicken stock to make about 2 cups liquid.)
- Dissolve cornstarch in 3 tablespoons cold water; add to sauce pan and bring to a
boil, whisking if necessary to prevent lumps. Cook for 1 minute, until somewhat thickened.
- Spoon over duck slices and serve immediately.
Serves 6 to 8.
Posted by GayleL at Recipe Goldmine 9:14:07am 5/12/03.