Recipe - Braised Duck With Mushrooms

1 Duck; 4 to 5 pounds
One half pound Fresh mushrooms
1 Or
2 Cloves garlic
2 tablespoon Sherry
1 tablespoon Soy sauce
1 teaspoon Sugar
1 teaspoon Salt
1 ds Pepper
3 (up to)
4 tablespoon Oil
2 tablespoon Oil
2 (up to)
3 cup Stock
1 tablespoon Cornstarch
3 tablespoon Water
3 dr Sesame oil; more or less

1. Wipe duck with a damp cloth. With a cleaver chop duck, bones and all,
in 2inch sections. Stem mushrooms and cut in half. Crush garlic.

2. Combine sherry, soy sauce, sugar, salt and pepper.

3. Heat oil in a large heavy pan and brown duck quickly. Add sherrysoy
mixture and cook, stirring, for 2 minutes. Remove duck and seasonings from
pan.

4. Heat remaining oil. Brown garlic lightly and discard. Add mushrooms and
stirfry to soften slightly. Then return duck and seasonings.

5. Add stock, bring to a boil; then simmer, covered, until done (about 45
minutes).

6. Blend cornstarch and cold water to a paste, then stir in to thicken
sauce Stir in sesame oil and serve.

VARIATION: Use only One fourth pound fresh mushrooms. Add 1 cup bamboo shoots and
1 cup celery, both minced ; and One half cup water chestnuts, cut or sliced up . In step 4,
stirfry vegetables 1 to 2 minutes; then return duck.

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