Title: Stewed Duck
Categories: Poultry Chinese
Yield: 1 Servings

1		Duck; whole, cleaned,
		Trimmed
2	ts	Cinnamon
1		Garlic; mashed
2	sl	Ginger
2	oz	Dry sherry or wine
1	c	Soy sauce
1	c	Broth
1	c	;water
1	ts	Cornstarch
2	ts	;water
		;salt or sugar if necessary

Roast the duck about 45 min at 350F. Cut it into serving pieces, keeping breast whole.

Put all the pieces except the breast into a kettle and add next 7 ingredients. You may use other aromatics as you choose; star anise is a standard; basil would be nice; orange peel would be nice. Bring to a boil, reduce heat, and let cook until meat is tender, about 30 min. Thicken with cornstarch water and taste for seasoning.

Cut the duck breast into thin slices and put them down the center of a warmed serving platter. Put the stewed pieces all around, and pour the sauce over all. If the sauce is not thick enough, by all means cook it down.

From: mloo@juno.com (michael loo)

previous

next