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4
.Medium
By Irene Kuo
Published 1977
Steamed and then deep-fried until golden brown, this boneless whole duck results in a spectacular creation of crisp skin, succulent meat, and a delicious eight-ingredient stuffing that is moist and delicately herbal from the marvelous duck-liver sausage. It is not a simple dish to make, but it is tension free, since all the preparations and cooking procedures may be done leisurely in advance at different stages. It makes a memorable, rich main course for 4. Accompany it with refreshingly cr