Yield: 6 Servings
|5||Dried black mushrooms|
|1||Duck; 4 to 5 pounds|
|1 tablespoon||Soy sauce|
|3 slices||Fresh ginger root|
|5 tablespoons||Soy sauce|
|½ cup||Bamboo shoots (up to)|
1. Soak dried mushrooms.
2. Wipe duck inside and out with a damp cloth; then rub soy sauce into skin. Cut scallion stalk in 2-inch sections; crush ginger root.
3. Heat oil in a large heavy pan. Brown scallions and ginger lightly; then discard. Add duck and brown lightly on all sides. Pour off excess fat.
4. Turn duck breast-side down in pan. Add sherry, remaining soy sauce and enough water to half cover bird. Bring to a boil; then simmer, covered, 1 hour, turning occasionally for even cooking and coloring.
5. Meanwhile slice onions, bamboo shoots and soaked mushrooms. Heat remaining oil in another pan, and stir-fry onion until soft and translucent.
6. Add bamboo shoots, mushrooms, and onions to duck, and simmer, covered, until bird is tender (about 30 minutes more). Remove duck, leaving liquids in pan.
7. Let bird cool slightly. With a cleaver, chop duck, bones and all, in 2-inch sections, or carve, Western style. Arrange on a serving platter with vegetables. Keep warm.
8. Bring liquids in pan to a boil and stir in sugar. Meanwhile blend cornstarch and remaining cold water to a paste; then stir in to thicken duck liquids. Pour over duck and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .