Title: Stir-Fry Duck with Almonds
Categories: Entree Poultry British
Yield: 4 Servings

5	lb	Duckling; roasted ahead
1	tb	Duck dripping
1	lg	Onion; chopped
1		Garlic clove; crushed
2		Celery stalks; chopped
2	md	Carrots; v finely sliced
2	sm	Ginger piece; fine shredded
4	oz	Mushrooms; thinly sliced
5	oz	Water chestnuts can
2	tb	Cornflour
1	tb	Soy sauce
2	tb	Dry sherry
10	fl	Duck stock (from giblets)
2	tb	Almonds; blanched & toasted
DECORATION
		Celery leaves
		Spring onion curls
		Radish flowers

If serving this recipe as part of a chinese style meal, then it will serve twice as many people. Recipe by Audrey Hundy - Cherry Valley Cookery.

Remove skin from ducking, cut into strips, discarding any excess fat. Remove duck meat from carcase, and also cut into strips. Keep apart from skin. Prepare vegetables, (slice water chestnuts after draining). Slake cornflour with soy, sherry and duck stock and keep aside. Place strips of skin in a wok and cook until crisp and brown. Drain well over wok, and keep aside. Add the dripping to the wok, and stir fry the onion, celery and garlic 2-3 minutes until transparent & tender but not soggy. Add the carrots, mushrooms, and shredded ginger and continue cooking 4-5 mins. Stir in the water chestnuts and cooked duckling meat and continue stir frying until heated through. Push the ingredients up the side of the pan, leaving the centre clear. Stir up the cornflour mixture and pour it all at once into the centre of the wok over high heat. Bring to the boil, stirring, and when thickened, stir in the solid ingredients from the sides of the wok. Add the lightly toasted almonds, stir once more, correct seasoning. : Scatter the duckling skin over the top, garnish with celery leaves, spring onion curls and radish flower, if desired. Serve with plain steamed rice.

MMed by IMH Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 05 Mar 97 National Cooking Echo Ä

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