• 1/17 Peking Duck Day - 1

    From Dave Drum@1:18/200 to All on Wed Jan 17 19:34:10 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peking Duck Bone Soup
    Categories: Loo, Oriental, Poultry, Vegetables, Offal
    Yield: 6 Cups

    Bones from 1 Peking duck
    - carcass, neck, gizzard,
    - wings, leg & thigh bones
    1 Scallion
    1 sl Ginger

    1 lb Celery cabbage (ch'ing tsai)
    2 oz Dried bean thread (bean
    - vermicelli)
    2 tb Oil
    2 sl Ginger
    1/2 tb Salt
    1/2 ts MSG
    6 c Peking duck bone broth
    - from above; (if there's
    - not enough, cut with
    - chicken broth or water)
    2 oz Chinese or Smithfield ham
    - slivered
    1 Duck gizzard; from the
    - broth pot, sliced thin

    Originally, Peking duck was served in three courses,
    to wit:

    The familiar pancake, scallion 7 sauce bit (cucumber
    slivers also sometimes), with which the skin was
    served without the meat;

    The meat, combined with stir-fried vegetables in a
    soy-based sauce, served alone or with rice;

    A soup made with the bones of the duck just eaten.

    Now, in our streamlined 20th century, the courses are
    combined into one, the meat wrapped up with the skin
    and the scallion in the pancake, the vegetable course
    is omitted, and the soup is presumably drunk by the

    Cut cabbage across into 1" to 1.5" chunks (these will
    separate on cooking). Soak bean thread in water until
    soft, then cut into 6" lengths (WARNING - if you omit
    this cutting, you may find a guest choking on the
    stuff, which I did once).

    Simmer in water to cover for 45 min: bones from 1
    Peking duck: carcass, neck, gizzard (which had been
    roasted with the duck), wings, leg and thigh bones.
    Season with 1 scallion and 1 slice ginger.

    Heat oil in a soup kettle. Add ginger, salt, and
    cabbage. Stir-fry 1 min. Add all remaining ingredients
    except bean thread, gizzard, and MSG (if used). Cover
    and cook until cabbage is tender, 3 min or so. Bring
    soup to a boil, add bean thread, gizzard, and MSG.
    Turn heat off. Serve immediately.

    From: Michael Loo

    Recipe from: http://www.recipelink.com

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