Kung Pao King Chinese Cuisine Tsing Tao Duck
Ingredients:
- 1 cup Tsing Tao beer, or other lager-style beer of your choice
- 1 cup soy sauce
- 1 cup granulated sugar
- 5 garlic cloves, sliced
- 1 - 1 inch-square piece peeled fresh ginger, sliced
- 2 Tbsp 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 Tbsp cornstarch
Preparation:
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° 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 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.
Servings: 4Source:
Submitted by: Recipe Group Member
Date:
