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Braised Duck (in Parts)
1 Duck; 4 to 5 pounds
1/2 tb Sugar
2 tb Sherry
2 tb Hoisin sauce
1 ts Cornstarch
1 ts Salt
1 Clove garlic
2 sl Fresh ginger root
3 -(up to)
4 tb Oil
4 tb Soy sauce
3 c Water
With a cleaver, split duck down the back; then chop each half, bones and all, in 4 or 5 pieces. Combine sugar, sherry, hoisin sauce, cornstarch and salt. Rub over duck and let stand 30 minutes.
Cut scallions in 1/2-inch sections; crush garlic and ginger root.
Heat oil in a large heavy pan. Add scallions, garlic and ginger and stir-fry a few times. Add duck and brown lightly on all sides. Drain off excess fat.
Add soy sauce and water and simmer, covered, until tender (45 minutes to 1 hour).
VARIATIONS: During the last 30 minutes of cooking, add any of the following:
1 to 2 cups bamboo shoots, cubed or sliced
4 cups Chinese lettuce, cut in 1-inch sections
1 pound chestnuts, blanched and shelled
6 eggs, hardboiled and shelled but left whole
8 to 10 dried black mushrooms (soaked)
During the last 20 minutes of cooking, add any of the following:
2 pounds potatoes, peeled and cut in 2-inch cubes
1 pound string beans, stemmed but left whole
During the last 3 minutes of cooking add 1 green pepper, diced
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