| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Main dishes, Meats, Game |
4 |
Servings |
INGREDIENTS
| 1 |
|
Oven-ready duckling (4 lb) |
| 3 |
tb |
Corn oil |
| 8 |
oz |
Chinese pea pods, ends removed |
| 3 |
|
Stalks celery, sliced diagonally |
| 12 |
|
Green onions, sliced diagonally |
| 1 |
|
Red pepper, seeded, cut in small diamonds |
| 1 |
|
Piece ginger root, peeled, chopped (3") |
| 1 |
tb |
Granulated sugar |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Dry sherry |
| 1 |
tb |
Malt vinegar |
| 1 |
tb |
Tomato paste |
| 2 |
tb |
Cornstarch |
| 2/3 |
c |
Orange juice |
INSTRUCTIONS
Preheat oven to 350'F. (175'C.). Prick duckling skin all over with a fork
and put into a roasting pan. Bake in preheated oven 1-3/4 hours until
golden and cooked; cool. Strip flesh and skin from carcass and cut in thin
strips. Heat 2 tablespoons of oil in a large skillet or wok. Add pea pods
and celery and stir-fry 2 minutes. Add green onions, red pepper and ginger
and stir-fry 2 minutes. Remove from skillet and keep warm.
Heat remaining oil in a skillet. Add duckling; stir-fry 2 minutes. Remove
from skillet; keep warm. In a small bowl, mix sugar, soy sauce, sherry
vinegar and tomato paste. Blend cornstarch with a little orange juice, then
stir in remaining juice. Add to soy sauce mixture. Pour into skillet; bring
to a boil, stirring constantly. Reduce heat; simmer 2 minutes. Add
vegetables and duckling to sauce and heat through.
NOTE: Serve with rice, garnished with orange pieces and Chinese snow peas,
noodles and crisp shrimp crackers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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