BEIJING ROAST DUCK |
|
|
| GREAT MIX DISH |
|
|
|
Materials: |
|
| Materials: |
|
| ||
Malt Sugar | 3 | tablespoons | Turkey | ||||
Cooking Wine | 3 | tablespoons | Macaroni | 8 | oz | ||
Vinegar | 1 | tablespoon | (Cut into 4 Inches Pieces, Cooked, Drained) | ||||
Warm Water | 1 | cup | Mushroom Can | 2 |
| ||
Thin Bread | 20 pieces | (4 oz Each Can, Sliced, Drained) | |||||
|
|
|
| Butter | 3 | tablespoons | |
Ingredient Sauce: |
|
| Flour | 2 | tablespoons | ||
Sesame Oil | 1 | tablespoon | Turkey or Chicken Broth 2 ‰ cups | ||||
Sugar | 2 | tablespoons | Milk or Cream | 1 | cup (stir till bubble up) | ||
Water | ‰ cup | White Wine | 3 | tablespoons | |||
Green Onion | 20 stalks | (or any kinds of wine) | |||||
(White Portion) |
|
| Italian Dry Cheese 1/3 cup | ||||
|
|
|
| Bread Crumb | … cup | ||
Steps: |
|
|
|
|
|
| |
1.Blow air into the duck so that the skin and theSteps:meat
separate. | 1. Spread some oil over a ceramic plate. |
2.Drill a hole and take out the internal organs. Insert2.Mixa macaroni, turkey, mushroom in a shallow pan
small piece | of bamboo into the duck to erect the backtogetherfrom | with butter and flour. | |
the breast. | Clean the inside with water. | 3. Add chicken broth, mix well, and cook till it get | |
3.Mix malt sugar (or honey) with cooking wine, vinegar,4. Addand cream and wine, and ingredient, mix well, and warm water, sprinkle evenly on the duck, and let it sitintoforthe plate.
20 minutes. Roast at 350F for 40 minutes. | 5. | Cover the plate with aluminum foil and bake at 34 |
|
| 1 … - 1 ‰ hours. |
| 6. | During the last half an hour, open the aluminum foi |
|
| sprinkle Italian dry cheese and bread crumb. Serve |
|
| the plate. |
11
