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Classic
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page 85
plums. Cook for another five minutes, then place on a hot platter, decorated
with slices of lemon or limes, with a plum placed on top of each slice. This is
good served either with white-bean cakes or rice.
MUSHI AHIRU
(Baked Duck)
Clean and singe the duck and wash in lukewarm water, then wipe dry with a clean
cloth. Rub well with salt. Cut in pieces, and dip each piece of the duck in a
batter made of kudzu starch and eggs. Make the batter of about the thickness of
fritters. Lay these in a pan that has been oiled, and bake in a slow oven for
two hours. Make a gravy by chopping the giblets very fine and putting them in a
pot with a cupful of water, a cupful of syou sauce, salt and pepper, and a
teaspoonful of sugar. Boil slowly while the duck is baking. Place the duck,
which should be well browned, on a platter, then pour over it the gravy and
garnish with orange or lemon peel, grated.
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