| previous | next |
Title: Orange Ginger Duckling
Categories: Entree Meat Game Chinese Poultry
Yield: 4 Servings
| 1 | Oven-ready duckling (4 lb) | |
| 3 | tb | Corn oil |
| 8 | oz | Chinese pea pods, ends removed |
| 3 | Stalks celery, sliced diagonally | |
| 12 | Green onions, sliced diagonally | |
| 1 | Red pepper, seeded, cut in small diamonds | |
| 1 | Piece ginger root, peeled, chopped (3") | |
| 1 | tb | Granulated sugar |
| 1 | tb | Soy sauce |
| 1 | tb | Dry sherry |
| 1 | tb | Malt vinegar |
| 1 | tb | Tomato paste |
| 2 | tb | Cornstarch |
| 2/3 | c | Orange juice |
Preheat oven to 350'F. (175'C.). Prick duckling skin all over with a fork and put into a roasting pan. Bake in preheated oven 1-3/4 hours until golden and cooked; cool. Strip flesh and skin from carcass and cut in thin strips. Heat 2 tablespoons of oil in a large skillet or wok. Add pea pods and celery and stir-fry 2 minutes. Add green onions, red pepper and ginger and stir-fry 2 minutes. Remove from skillet and keep warm.
Heat remaining oil in a skillet. Add duckling; stir-fry 2 minutes. Remove from skillet; keep warm. In a small bowl, mix sugar, soy sauce, sherry vinegar and tomato paste. Blend cornstarch with a little orange juice, then stir in remaining juice. Add to soy sauce mixture. Pour into skillet; bring to a boil, stirring constantly. Reduce heat; simmer 2 minutes. Add vegetables and duckling to sauce and heat through.
NOTE: Serve with rice, garnished with orange pieces and Chinese snow peas, noodles and crisp shrimp crackers.
| previous | next |