| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Duck; 4 to 5 pounds | |
| 1/2 | lb | Fresh mushrooms |
| 1 | Or | |
| 2 | Cloves garlic | |
| 2 | tb | Sherry |
| 1 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1 | ds | Pepper (up to) |
| 4 | tb | Oil |
| 2 | tb | Oil (up to) |
| 3 | c | Stock |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| 3 | dr | Sesame oil; more or less |
INSTRUCTIONS
1. Wipe duck with a damp cloth. With a cleaver chop duck, bones and all, in 2-inch sections. Stem mushrooms and cut in half. Crush garlic. 2. Combine sherry, soy sauce, sugar, salt and pepper. 3. Heat oil in a large heavy pan and brown duck quickly. Add sherry-soy mixture and cook, stirring, for 2 minutes. Remove duck and seasonings from pan. 4. Heat remaining oil. Brown garlic lightly and discard. Add mushrooms and stir-fry to soften slightly. Then return duck and seasonings. 5. Add stock, bring to a boil; then simmer, covered, until done (about 45 minutes). 6. Blend cornstarch and cold water to a paste, then stir in to thicken sauce Stir in sesame oil and serve. VARIATION: Use only 1/4 pound fresh mushrooms. Add 1 cup bamboo shoots and 1 cup celery, both diced; and 1/2 cup water chestnuts, sliced. In step 4, stir-fry vegetables 1 to 2 minutes; then return duck. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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