Braised Duck (In Parts)
Ingredients:
- 1 duck; 4 to 5 lbs
- 1/2 Tbsp sugar
- 2 Tbsp sherry
- 2 Tbsp hoisin sauce
- 1 tsp cornstarch
- 1 tsp salt
- 2 or 3 scallions
- 1 clove garlic
- 1 or 2 slice fresh ginger root (up to)
- 4 Tbsp oil
- 4 Tbsp soy sauce
- 3 cup water
Preparation:
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.
Cut scallions in 1/2-inch sections; crush garlic and ginger root.
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.
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 lbs 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 lbs potatoes, peeled and cut in 2-inch cubes
- 1 lbs string beans, stemmed but left whole
- During the last 3 minutes of cooking add 1 green pepper, diced
Source: The Thousand Recipe Chinese Cookbook Print This Page
