Title: Hunan Shredded Duck
Categories: Chinese Poultry
Yield: 1 Servings

1/2		Roasted duck
1/2	c	Coarsely shredded celery
1/2	c	Coarsely shredded carrots
3	tb	Peanut oil
2	ts	Chopped garlic
		Seasoning sauce:
1	tb	Dry sherry
1	tb	Soy sauce
2	ts	Hot bean sauce
1	ts	Szechuan hot sauce
1	ts	Sugar
3	tb	Sauce stock
1	ts	Corn starch

The only Chinese cookbook I have is called The Cuisine of Cathay The Culinary Culture of China by Genia Lee (Himes). Genia was the owner of a wonderful Chinese restaurant in Gainesville, FL in the early '80's called Cathay Tea House in which I waitressed for awhile. She claims that she tried to give authentic recipes, so it may differ from what you get in a Chinese-American restaurant but everything I've fixed from the book is excellent. The only recipe she includes with a Hunan sauce is Hunan Shredded Duck, but I guess you could always try the Seasoning sauce recipe with some stir fried beef and see if it works. All comments made in the notes are direct quotes from the book. Strip the duck meat from the bones & shred it coarsely. Heat the oil in the wok, add the garlic & cook until the flavor is released (a few seconds only). Add the duck meat, celery & carrots. Toss & stir for a minute until the ingredients are heated throughout. Pour in the well stirred seasoning sauce; blend well until the sauce clears. Serve

Notes:

This recipe was included because of popular request on the part of some of my customers. A few of them promised to never see me again if I didn't include it! The degree of hotness can be adjusted by adding more or less Szechuan hot sauce. For ginger lovers add a tsp of chopped ginger root along with the garlic.

From: Fanofpern@aol.Com Date: 02 Jul 97 Eat-L List (Recipes And Food Folklore) Ä

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