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Boned Cantonese Duck

1 Duck
2 Whole garlic cloves
Peanut oil

4 tbsps lean pork, cut in thin strips
1 tbsp soy sauce
1 tbsp sherry
1 cup chicken stock
1 tsp sesame oil
8 water chestnuts 8 chestnuts, cooked and shelled
3 tbsps lotus nuts
3 tbsps diced roast pork
3 tbsps sliced bamboo shoots
3 tbsps canned abalone, sliced
3 stalks spring onion, cut into 4cm lengths
salt and sugar to taste

4-5 dried chinese black mushrooms, softened in water
2cm root ginger
1 cup chicken stock
1 tsp dark soy sauce

Garnish: lettuce leaves

De-bone the duck removing the back and breast bones only. Tie up the neck if the head has been removed. Heat 2 tbsps of oil in a wok and brown the garlic. Add the pork strips, stir frying till cooked. Add in the rest of the stuffing ingredients and stir fry the mixture over medium heat so that it will still be moist when cooked through.

Adjust the seasoning and set aside to cool. Pack the stuffing loosely into the duck cavity and sew it up. Heat enough oil and fry the duck on all sides till lightly brown. Remove duck and set aside. Spoon off oil in the wok but leave behind 2 tbsps of oil. Heat wok again and stir fry the ginger and the black mushrooms for two mins. Add in the chicken stock, soy sauce and the water the mushrooms were soaked in. Lower the duck into the wok, cover it and simmer gently for 45 mins.

Turn the duck over and simmer for another 30 mins. Reduce the sauce in the wok to two cupfuls by simmering it without the cover. Pour the sauce over the duck. Place lettuce leaves on serving dish, put the duck on top and pour the sauce over it.

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