It's not often you use a wok for prolonged cooking, but this traditional Chinese recipe gives a range of great flavors. Some people dislike duck because they think it's too fatty, but wok braising solves that particular issue. When I included this recipe on my weekly radio show, I mentioned that duck or goose was most likely the bird enjoyed at the first Thanksgiving dinners, as there were no wild turkeys in the Plymouth area at that time (I can guarantee that there were no woks, either). Serve with long-grain white rice.
2-1/2 tablespoons 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 tablespoons dry sherry
2 tablespoons (packed) light brown sugar
1 teaspoon salt
1 tablespoon cornstarch
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. 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. 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.
Jim Coleman's Flavors
By Jim Coleman with
John Harrisson and Candace Hagan
Clarkson Potter/Publishers, September 2001
288 pages with 28 full-color photographs
Recipe reprinted by permission.
This page created December 2001
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