| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | (5-Pound) Duck |
| 2 x ca. 30 g | Ginger minced |
| 1/2 Tasse | Minced Spring Onion |
| 4 Tasse | vegetable oil |
| 12 | Chinese Pancakes |
| 1 | Cucumber thinly sliced |
| 2 Bund | Spring Onions |
| 1 Tasse | Plum Sauce |
|
Remove the duck's innards and clean it. Smear the duck with ginger and minced onion. Steam in a large pot for 3 hours. Remove the duck. Heat the cooking oil in a wok until it is very hot and carefully insert duck. Fry for 10 minutes or until golden brown and crisp to the touch. Carve the duck into bite-size pieces and place onto steamed pancakes with spring onion, cucumber slices, and plum sauce. Temperature(s): Hot
Effort: Average
Time: 03:30
Comments: East 57TH Street, Manhattan. Comments: Wine: Pinot Grigio.
|
|
Anmerkungen zum Rezept:
|
