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Wok-Braised Savory Duck

Source of Recipe


From "Jim Coleman's Flavors" by Jim Coleman






List of Ingredients



• 2-1/2 Tbsp peanut oil
  
• 1 duck (3- to 3-1/2 pounds), cut into 8 pieces
  
• 3 scallions, cut into thirds (green and white parts)
  
• 2 cloves garlic, crushed
  
• 2 thin slices peeled fresh ginger
  
• 1 cup soy sauce
  
• 2 Tbsp dry sherry
  
• 2 Tbsp (packed) light brown sugar
  
• 1 tsp salt
  
• 1 Tbsp cornstarch
  






Instructions



1. Place a wok or deep frying pan over medium-high heat and add the oil. Quickly stir-fry the duck pieces until they are golden brown, about 5 minutes. Drain off any excess fat, add the scallions, garlic and ginger, and stir-fry for 2 minutes longer. In a bowl, combine the soy sauce, sherry, sugar and salt. Add this mixture to the wok and mix well.
   
   
2. Add 2 cups of water and bring the mixture to a boil. Reduce the heat, cover the wok, and simmer for 1-1/2 to 2 hours. Remove the duck and transfer to serving plates.
   
   
3. Mix the cornstarch with 2 tablespoons of water, stir into the wok, and blend thoroughly. Spoon the sauce over the duck and serve with long-grain white rice.
   
   Serves 4