| 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.
A Message from our Provider:
“You’ve achieved nothing until you find God”