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cooking time: 4 hours
Ingredients
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1 fat duck
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salt and pepper
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2 tablespoons Chinese wine (or sherry)
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1 teaspoon ginger, minced
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3-4 spring onions, cut in 1
1/2
inch lengths
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3-4 slices fresh ginger
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stock (or water)
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57 grams ham Chinese (if possible),
sliced cooked
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57 grams bamboo shoots, sliced
Method
1. Clean duck, wash, dry on a cloth and
rub with salt and pepper.
2. Mix wine with ginger, rub the mixture all over duck and leave to
stand for 1 hour.
3. Put duck in a braising pan or an oven dish with a tightly fitting
lid.
4. Add all its dressing, onions and ginger. Add enough light stock just
to cover the bird.
5. Check seasoning, allowing both for dilution of the original dressing
and for the salt content in the stock.
6. Bring to the boil, then cook gently
either on a low heat or in a slow oven for 4 hrs.
7. Add ham cut into uniform-sized pieces
and bamboo shoots. Cook for 10 minutes.
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