This dish will require a good deal of time to prepare but will turn out well. Rub soy sauce over duckling. Boil enough oil to cover the bird in large deep-fry pan. Add duck, fry until entire bird is well-browned.

Remove, drain on absorbent toweling. Use sharp cleaver to slash duck from breast to lower belly. Don't cut through bone. Place duck in pan, stuff cavity w/celery, onion, ginger root, black mushrooms, orange peel, bamboo shotts, anise, 1 tsp. Salt, sugar, pepper, & Msg. Distribute evenly. Place on platter, elevate in a steamer. Cover, steam for 2-1/2 hrs. Make sure water is replenished as it evaporates. Remove platter, allow duck to cool.

Discard all ingredients except bamboo shoots & mushrooms. Save all juices for gravy. Carefully remove wings & legs. Gently separate flesh from carcass w/hands., starting from slash & keeping skin intact. Be sure not to make any more holes in skin, & to keep bird in its natural shape.(Carcass will make good soup.) Spread duck, meat side up, on a deep platter. De-bone the legs, place w/wings. Spread mushrooms & bamboo shoots on duck meat. Replace in steaming utensil & steam again 20 min. Remove. Line large serving platter w/ lettuce leaves. Turn platter w/ duck upside-down so that duck rests on leaves, skin side up. Pour cooking juices into saucepan. There should be 2 cups liquid. Bring to boil, on high heat. Add cornstarch, 1 tbs. Soy sauce, 1/4 tsp. Salt. Stir continuously until gravy thickens. Pour gravy over whole duck. Garnish w/ Chinese parsley & serve immediately. Chopsticks are recommended. Temperature(s): Hot Effort: Difficult Time: 04:00

Fu White Wine