Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | Duck; 4 to 5 pounds |
| ½ pounds | Fresh mushrooms |
| 1 | Or |
| 2 | Cloves garlic |
| 2 tablespoons | Sherry |
| 1 tablespoon | Soy sauce |
| 1 teaspoon | Sugar |
| 1 teaspoon | Salt |
| 1 dash | Pepper (up to) |
| 4 tablespoons | Oil |
| 2 tablespoons | Oil (up to) |
| 3 cups | Stock |
| 1 tablespoon | Cornstarch |
| 3 tablespoons | Water |
| 3 drops | Sesame oil; more or less |
1. Wipe duck with a damp cloth. With a cleaver chop duck, bones and all, in 2-inch 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 sherry-soy 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 stir-fry 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 ¼ pound fresh mushrooms. Add 1 cup bamboo shoots and 1 cup celery, both diced; and ½ cup water chestnuts, sliced. In step 4, stir-fry vegetables 1 to 2 minutes; then return duck.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .