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How to make your own homemade vinaigrette.

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fine chinese cooking. duck question?
I was in Hongkong recently, and had a pretty fantastic duck.

The outside was crispy, like a peking / roast duck.

The gravy however, was cooked INSIDE the duck.
The waiter pulled a cork out of the duck, and the gravy poured out. The gravy was pretty bleeding fantastic.

Does anyone know the name of the duck?
Or have a recipe?
It’s not peking duck, it sounded something like "gua lor ar".
:\

It is Cantonese roast duck, "qua low ap" is Cantonese = duck hanging on a rack in the grill, a big oven that can roast a few ducks.

<<<<<<< Cantonese Roast Duck >>>>>>>>

1 (5-pounds) duck, fresh one is better!
1 teaspoon salt
2 tablespoons vegetable oil
3 tablespoons chopped onion
2 scallions (green onions), cut diagonally into 1-inch pieces
3 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, crushed
1 1/2 teaspoons crushed peppercorns
2/3 cup chicken stock
3 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon granulated sugar
1/2 teaspoon five spice powder
2 tablespoons honey
1 1/2 tablespoons rice wine vinegar
2/3 cup boiling water
1 1/2 teaspoons cornstarch
2 tablespoons water

1. Rinse the duck under running water and dry thoroughly with p# aper towels. Tie the neck tightly with string, so that no liquid will drip out. Let sit uncovered in the refrigerator for 2 hours, then rub generously inside and out with salt.
2. Heat oil in a small saucepan. Add onions, scallions, parsley, garlic and peppercorns. Stir fry for 2 minutes. Pour in stock. Bring to a boil and simmer gently 5 to 6 minutes. Add soy sauce, sherry, sugar and five spice powder; blend well. Pour this mixture inside the duck and close the cavity tightly with skewers and string so no liquid leaks out.
3. In a separate bowl, mix honey and vinegar with boiling water to use for basting the duck.
4. Preheat oven to 400°F.
5. Roast the duck on a rack 15 minutes. Baste the duck with the honey-vinegar mixture. Reduce heat to 375°F and roast for 1 hour, basting halfway through.
6. Remove duck from the oven and cool for 1 to 2 minute. Carefully remove the strings and skewers; pour the liquid from the bird’s cavity into a saucepan. Stir cornstarch with the water and add to the sauce over medium heat; stirring until thickened.
7. Cut the duck into smaller pieces and place on a serving plate. Pour the sauce over and serve hot. Serve with rice and plain cooked vegetables if desired.

Originally, the ducks are roasted vertically in the big oven but it can’t be done in domestic kitchen, so in order to make the over skin of your duck be crispy, you have to turn the duck very often and put it on a rack and let the oil drop down on the pan without having the duck dipped in the oil.

Below is a recipe for the plum sauce (dipping sauce for roast duck)

<<<<< Chinese Plum Sauce >>>>> Serves 8

450g plums
2 red chillies (sliced thinly)
150g caster sugar
100ml white wine vinegar
150ml cold water
1 tsp grated ginger (optional)

1) First halve the plums and halve and de-seed the chillies. Place all of the ingredients in a heavy based pan.
2) Cover and simmer gently for about 20 minutes until the plums are soft and collapsed.
3) Rub through a sieve to remove stones and skins. Taste and adjust seasonings.

The sauce will be kept well in the fridge for up to two weeks and is perfectly served with any Chinese duck dish.

Enjoy!!!

Just no comparing cooking products and anything else would be fine. (:

You could study the acid-base reaction that causes baking to rise, and report your findings, etc…or you could adjust the amounts of baking soda/tartaric acid and monitor the results. (Hint: Google ‘limiting reagents’ and ‘excess reagents’.)

Baking soda reacts with tartaric acid to form gas, in the following reaction:

NaHCO3 + KHC4H4O6 —-> KNaC4H4O6 + H2O + CO2

I had fun with it in Chem class, though I’ve never done it for a science fair.

My crock pot is fairly large, but I still can only fit about 3 frozen chicken breasts in one layer. I’d like to cook about 8-12 of them at one time (6-9 pounds).

Is it fine to stack them up, assuming they are all submerged? If it matters, I intend to cook on low for about 8 hours.

Thanks!

Not a good idea. You want the water up to temp quickly or you are creating a nice warm bath for bacteria to multiply like crazy. Even though the hot water would kill the bacteria eventually, there are some nuero-toxins created as a byproduct of the bacteria multiplying that are not destroyed by heat. I would strongly recommend that you give them about 20-25 minutes in a 350 F oven, then transfer them to the crock and add boiling water. It is more than your crock can safely handle from frozen or raw. But the headstart in the oven and boiling water will get you into the safe zone quickly. Using the oven first gives them more flavor too.