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Imperial Duck




Source of Recipe


Ya Fei Chinese Cuisine restaurant


Recipe Introduction


This recipe can be made using pork, shrimp, scallops, chicken, beef or other protein sources. Cut the uncooked seafood or meat into small pieces and stir-fry it first, then remove it from the wok and set aside. Add the vegetables to the wok, stir-fry, return the meat to the wok, then add the sauce and heat until bubbly.

Chinese cooking wine is rice wine; it can be purchased at liquor stores. You can substitute pale dry sherry, sake or a slightly sweet wine, such as riesling or gewurztraminer.




List of Ingredients




For the duck:


2 boneless duck breasts, uncooked
1 cup soy sauce
4 Sichuan or black peppercorns
5 cloves garlic, peeled and crushed
2 green onions, sliced
1/2 cup Chinese cooking wine
1/2 cup granulated sugar
For the sauce:


1 tablespoon vegetable oil
1 1/2 tablespoons red wine
1 tablespoon granulated sugar
1 tablespoon vinegar, your choice
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon hoisin sauce
1 teaspoon ketchup
1/2 cup chicken stock
For the vegetables:


1 tablespoon vegetable oil
1 small yellow onion, cut in wedges
1/4 to 1/2 cup large straw mushrooms
1/4 to 1/2 cup sliced water chestnuts
1/4 to 1/2 cup sweet green pepper strips
1/4 to 1/2 cup sweet red pepper strips
1/4 to 1/2 cup drained baby corn
5 cloves garlic, finely grated
To finish:


1 tablespoon vegetable oil


Recipe



For the duck: Place the duck breasts in a pot. Combine the soy sauce, peppercorns, crushed garlic, green onions, wine and sugar and pour over the duck. Cover and cook until tender, for about 30 to 40 minutes. Remove from the pot, using a slotted spoon, and let the meat cool. When cooled, slice into thin pieces and set aside. Discard the cooking liquid.

Meanwhile, prepare the sauce: Heat a wok or skillet, then add 1 tablespoon of oil. Combine the remaining sauce ingredients and add to the hot oil. Cook over high heat, stirring, until thoroughly mixed and bubbly. Pour the sauce into a dish and set aside.

For the vegetables: To the wok or skillet, add 1 tablespoon of oil and heat over high heat. After the oil is hot, add the yellow onion, straw mushrooms, water chestnuts, green and red pepper strips and baby corn. Stir-fry until the pepper strips begin to soften, then add the grated garlic and continue to stir-fry until the vegetables are heated through and slightly browned.

Meanwhile, heat 1 tablespoon of oil in another wok or skillet and add the duck pieces. Stir-fry until reheated. Remove and add to the wok with the vegetables, then pour the sauce over the mixture. Heat, stirring, until the mixture is hot and bubbly.

Makes 4 servings.