Stir-fried Duck And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 3 | Dried black mushrooms | |
| 1 | Duck, 3 to 4 pounds | |
| 1 1/2 | t | Cornstarch |
| 1 | T | Soy sauce |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Water chestnuts |
| 2 | T | Oil |
| 1 | T | Oil |
| 1/2 | c | Stock |
| 1 | T | Sherry |
| 1 | t | Salt |
INSTRUCTIONS
Soak dried mushrooms. Remove meat from duck breast and legs and dice in 1-inch cubes. Blend cornstarch and soy sauce, then add to duck and toss gently. Let stand 30 minutes. Dice bamboo shoots and soaked mushrooms. Slice water chestnuts. Heat oil. Stir-fry duck until its color changes (2 to 3 minutes), then remove from pan. Drain fat from pan. Heat remaining oil. Add mushrooms, bamboo shoots and water chestnuts; stir-fry 2 to 3 minutes. Add stock, sherry and salt, and heat quickly; then cook, covered, 3 minutes, over medium heat. Return duck and simmer, covered, until done (about 3 minutes more). Serve at once. VARIATIONS Use only the duck breast and cut against the grain in 1/4-inch slices. Also cut vegetables in 1/4-inch slices. For the mushrooms, substitute 1 cup Chinese cabbage stems, cut in 1-inch sections. In step 2, omit the cornstarch and toss the duck instead in 1 tablespoon soy sauce and 1 tablespoon sherry. Then, at the very end of step 6, thicken sauce with a cornstarch paste made by blending 1 tablespoon cornstarch and 3 tablespoons cold stock. In step 6, add with the duck, 1/2 cup almond meats, toasted. 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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Nutrition (calculated from recipe ingredients)
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Calories: 148
Calories From Fat: 107
Total Fat: 12.1g
Cholesterol: 58.5mg
Sodium: 974.8mg
Potassium: 98.9mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: 1.3g
Protein: 3.4g