Braised duck (in parts)
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Braised duck (in parts)
  Duck    Poultry  
Last updated 6/12/2012 1:10:00 AM. Recipe ID 37111. Report a problem with this recipe.
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      Title: Braised duck (in parts)
 Categories: Poultry
      Yield: 4 Servings
 
      1    Duck; 4 to 5 pounds
    1/2 tb Sugar
      2 tb Sherry
      2 tb Hoisin sauce
      1 ts Cornstarch
      1 ts Salt
      2    Or
      3    Scallions
      1    Clove garlic
      1    Or
      2 sl Fresh ginger root
      3    -(up to)
      4 tb Oil
      4 tb Soy sauce
      3 c  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 1/2-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 , ISBN 0-517-65870-4.




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Recipe ID 37111 (Apr 03, 2005)

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