| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits |
Chinese |
Can’t, Cook, Won’t, Cook |
2 |
servings |
INGREDIENTS
| 2 |
|
150 g boneless; skinless duck |
|
|
; breasts |
| 1 |
|
5 cm length root ginger |
| 1 |
|
Star anise |
| 3 |
tb |
Dry sherry |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Sunflower oil |
| 1 |
|
Shallot; finely chopped |
| 2 |
|
Garlic cloves; chopped |
| 100 |
g |
Shittake mushrooms |
| 8 |
|
Canned waterchestnuts |
| 3 |
|
Chinese leaves |
| 2 |
|
Salad onions |
| 1 |
sm |
Red chilli |
| 1 |
ts |
Sesame oil |
| 1 |
lg |
Orange |
| 3 |
tb |
Dry sherry |
| 2 |
tb |
Light muscovado sugar |
| 1 |
lg |
Spri fresh rosemary |
| 300 |
g |
Mixed soft fruit; such as |
|
|
; strawberries, |
|
|
; raspberries, |
|
|
; blueberries, halved |
|
|
; if large |
INSTRUCTIONS
FOR THE VEGETABLES
FOR THE FRUIT SALAD
1 Peel the ginger and cut lengthways into matchsticks. Place in a saute pan
with the star anise, sherry, soy sauce and 3 tbsp water. Add the duck,
cover tightly and simmer for 15 minutes until the duck is tender.
2 For the Fruit Salad: Grate the orange rind into a small saucepan and
squeeze in the juice. Add the sherry, sugar and rosemary and bring to the
boil, stirring until the sugar dissolves. Pour over the fruit and set
aside.
3 Heat the sunflower oil in a large frying pan. Finely chop the shallot and
garlic. Cook the shallot and garlic for 2-3 minutes until beginning to
soften. Thinly slice the mushrooms and cook with the shallot for another
3-4 minutes until well softened.
4 Place the Chinese leaves on top of each other and cut widthways into 1cm/
1/2" wide strips. Thinly slice the waterchestnuts.
5 Remove the duck from the pan and set aside to rest. Add the cabbage,
water- chestnuts and mushroom mixture to the duck pan, cover and cook for
1-2 minutes until the cabbage wilts. Season to taste.
6 Thinly slice the salad onions and chilli. Diagonally carve the duck into
thick slices. Spoon the vegetable mixture onto serving plates and arrange
the duck on top.
7 Spoon over some of the soy cooking liquor and drizzle over a little
sesame oil. Scatter with salad onions and chilli. Spoon the fruit salad and
juices into serving bowls and serve with the duck.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.
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