Chinese Chicken Recipes - Slow Cooked Duck Recipe

Ingredients

• 1 duck

• 50 g/2 oz/1/2 cup corn-flour (cornstarch)

• oil for deep-frying

• 2 cloves garlic, crushed

• 30 ml/2 tbsp rice wine or dry sherry

• 30 ml/2 tbsp soy sauce

• 5 ml/1 tsp grated ginger root

• 750 ml/3 cups chicken stock

• 4 dried Chinese mushrooms

• 225 g/8 oz bamboo shoots, sliced

• 225 g/8 oz water chestnuts, sliced

• 10 ml/2 tsp sugar

• pinch of pepper

• 5 spring onions (scallions), sliced

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Method:

1. Cut the duck into serving size pieces. Reserve 30 ml/2 tbsp of corn-flour and coat the duck in the remaining corn-flour. Dust off the excess.

2. Heat the oil and fry the garlic and duck until lightly browned. Remove from the pan and drain on kitchen paper.

3. Place the duck in a large pan. Mix together the wine or sherry, 15 ml/1 tbsp of soy sauce and the ginger.

4. Add to the pan and cook over a high heat for 2 minutes. Add half the stock, bring to the boil, cover and simmer for about 1 hour until the duck is tender.

5. Meanwhile, soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps.

6. Add the mushrooms, bamboo shoots and water chestnuts to the duck and cook, stirring frequently, for 5 minutes. Skim off any fat from the liquid.

7. Blend the remaining stock, corn-flour and soy sauce with the sugar and pepper and stir into the pan.

8. Bring to the boil, stirring, then simmer for about 5 minutes until the sauce thickens. Transfer to a warmed serving bowl and serve garnished with spring onions.