Monday, April 20, 2009

Lo Soi Duck


    A simple preparation, transformed into a classic treasure by the 'lo soi' which is a stock-sauce or mother sauce, once made, may be kept and used indefinitely, over and over, through the years, replenished by the poultry and . seasonings that are cooked in it. This duck dish has a deep and intense flavor and is an enjoyable meal.


    Ingredients:
    Mother Sauce:

    3 pieces of cinnamon sticks - 3" long
    3 pieces eight-star anise
    3/4 tsp sichuan peppercorns
    3/4 tsp whole cloves
    2 tsps fennel seeds
    1 whole nutmeg
    8 pieces licorice root
    1 piece fresh ginger - 3" long, lightly smashed
    4 pieces galangal 2" long, lightly smashed
    1 1/2 quarts chicken stock
    1 1/2 quarts cold water
    2 1/2 cups thick dark soya sauce
    1 1/2 cups light soya sauce
    1/4 cup Mui Kwai/Rose Wine
    1 lb rock sugar

    1 duck - 5 pounds or more

    Method:


    To make the mother sauce:
    Wrap all the spices, from cinnamon to galangal, in cheesecloth and sew close.
    In a large, covered stockpot, bring the water, chicken,spice package and bring to a boil over high heat. Reduce the heat, leave the lid cracked, and simmer for 3 hours.
    Add the soya sauces, rose wine and rock sugar and raise the heat back to high and bring to a boil. Stir to make certain all ingredients are blended and the sugar is dissolved.
    The sauce is ready for use.
    To cook the duck with the mother sauce:

    Place a rack at the bottom of a large pot. Place the duck on the rack. Pour in the mother sauce. The duck should be completely immersed. Cover the pot, raise the heat to high, and bring to a boil. Reduce the heat, leave the lid cracked, and simmer for `1 3/4 to 2 hours, turning the duck 2 or 3 times.
    Turn off the heat and cover the pot. Allow the duck to rest in the liquid for 30 minutes. Remove the duck, cut into bite-sized pieces and serve warm.

    A chicken may be cooked in this as well, with no alteration of the recipe and tofu or hard-boiled eggs can be steeped in this sauce too.


    Source URL: http://violeta-diario.blogspot.com/2009/04/lo-soi-duck.html
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