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Braised Duck, In Parts |
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Serves: 4
Print this Recipe
1 duck (3 to 4 pounds)
1/2 tablespoon sugar
2 tablespoons sherry
2 tablespoons hoisin sauce
1 teaspoon cornstarch
1 teaspoon salt
2 or 3 scallions
1 clove garlic
1 or 2 slices fresh ginger root
3 to 4 tablespoons oil
4 tablespoons soy sauce
3 cups water
1. With a cleaver, split duck down the back; then chop each half, bones and all, in 4 or 5 pieces. Combine sugar, sherry, hoisin sauce, cornstarch and salt. Rub over duck and let stand 30 minutes.
2. Cut scallions in 1/2-inch sections; crush garlic and ginger root.
3. Heat oil in a large heavy pan. Add scallions, garlic and ginger and stir-fry a few times. Add duck and brown lightly on all sides. Drain off excess fat.
4. Add soy sauce and water and simmer, covered, until tender (45 minutes to 1 hour).
VARIATIONS:
* During the last 30 minutes of cooking, add any of the following:
1 to 2 cups bamboo shoots, cubed or sliced
4 cups Chinese lettuce, cut in 1-inch sections
1 pound chestnuts, blanched and shelled
6 eggs, hardboiled and shelled but left whole
8 to 10 dried black mushrooms (soaked)
* During the last 20 minutes of cooking, add any of the following:
2 pounds potatoes, peeled and cut in 2-inch cubes
1 pound string beans, stemmed but left whole
* During the last 3 minutes of cooking add:
1 green pepper, diced
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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