Braised duck (in parts)

Yield: 4 Servings

Measure Ingredient
1 \N Duck; 4 to 5 pounds
½ tablespoon Sugar
2 tablespoons Sherry
2 tablespoons Hoisin sauce
1 teaspoon Cornstarch
1 teaspoon Salt
2 \N Or
3 \N Scallions
1 \N Clove garlic
1 \N Or
2 slices Fresh ginger root (up 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 ½-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. 1 to 2 cups bamboo shoots, cubed or sliced 2. 4 cups Chinese lettuce, cut in 1-inch 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 2-inch cubes 2. 1 pound string beans, stemmed but left whole During the last 3 minutes of cooking add 1 green pepper, diced From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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