Recipe - Braised Duck (In Parts)

1 Duck; 4 to 5 pounds
One half tablespoon Sugar
2 tablespoon Sherry
2 tablespoon Hoisin sauce
1 teaspoon Cornstarch
1 teaspoon Salt
2 Or
3 Scallions
1 Clove garlic
1 Or
2 sl Fresh ginger root
3 (up to)
4 tablespoon Oil
4 tablespoon Soy sauce
3 cup 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 1/2inch sections; crush garlic and ginger root.

3. Heat oil in a large heavy pan. Add scallions, garlic and ginger and
stirfry 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. 1 to 2 cups bamboo shoots, cubed or cut or sliced up

2. 4 cups Chinese lettuce, cut in 1inch sections

3. 1 pound chestnuts, blanched and shelled

4. 6 eggs, hardboiled and shelled but left whole

5. 8 to 10 dried black mushrooms (soaked)

During the last 20 minutes of cooking, add any of the following:

1. 2 pounds potatoes, peeled and cut in 2inch cubes

2. 1 pound string beans, stemmed but left whole

During the last 3 minutes of cooking add 1 green pepper, minced

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.