Chinese Chicken Recipes - Duck with Potatoes Recipe

Ingredients

• 75 ml/5 tbsp groundnut (peanut) oil

• 1 duck

• 3 cloves garlic, crushed

• 30 ml/2 tbsp black bean sauce

• 10 ml/2 tsp salt

• 1.2 l/2 pts/5 cups water

• 2 leeks, thickly sliced

• 15 ml/1 tbsp sugar

• 45 ml/3 tbsp soy sauce

• 60 ml/4 tbsp rice wine or dry sherry

• 1 clove star anise

• 900 g/2 lb potatoes, thickly sliced

• 1/2 head Chinese leaves

• 15l/1 tbsp corn-flour (cornstarch)

• sprigs flat-leaf parsley

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Method:

1. Heat 60 ml/4 tbsp of oil and fry the duck until browned on all sides.

2. Tie or sew up the neck end and stand the duck, neck down, in a deep bowl. Heat the remaining oil and fry the garlic until lightly browned.

3. Add the black bean sauce and salt and fry for 1 minute. Add the water, leeks, sugar, soy sauce, wine or sherry and star anise and bring to the boil.

4. Pour 120 ml/8 fl oz/1 cup of the mixture into the duck cavity and tie or sew up to secure. Bring the remaining mixture in the pan to the boil.

5. Add the duck and potatoes, cover and simmer fur 40 minutes, turning the duck once. Arrange the Chinese leaves on a serving plate.

6. Remove the duck from the pan, chop into 5 cm/2 in pieces and arrange on the serving plate with the potatoes.

7. Mix the corn-flour to a paste with the water, stir it into the pan and simmer, stirring, until the sauce thickens. Pour over the duck and serve garnished with parsley.