THE CHINESE COOK BOOK
59
STEAMED DUCK
燉
DON全
JUN鴨
ARP
- 1 duck (about 8 pounds)
- 2 cups chestnuts without skins
- 1 cup barley
- ½ cup white nuts without skins
- 1 tablespoonful Fun Wine
(a) Soak the chestnuts and barley in cold water for 1 hour.
(b) Open the back of the duck with one cut about 4 inches long. Take out the bones without tearing the meat.
(c) When the duck has been cleaned wash it inside and out with Chinese sauce. Salt thoroughly and put into a hot, oiled pan and fry for 10 minutes.
(d) Add the Fun Wine. Turn the duck frequently.
(e) Now put the duck, with the open side upward, in a bowl a little larger than the duck. Fill with the chestnuts, barley, and white nuts and any juice left in the frying-pan.
