Serving
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Diced Duck
China
  -   App Kop Ting
Serves
Effort:
Sched:
DoAhead:  
3 main  
***
40 min  
Part
A good recipe for duck meat without a lot of fat. This recipe is said to also work well with pigeon (squab), but that'll set you back about 8 times what duck costs.



12
4
3
6
1
1/8
1
------
1/2
2
2
2/3
1/2
------
3
2
------
1/4
oz
oz
oz
oz
c
in
cl
---
t
t
T
c
t
---
T
T
---
c
Duck Meat (1)
Bamboo Shoots
Water Chestnuts (2)
Button mushroom (3)  
Green Peas (4)
Ginger
Garlic
-- Sauce
Sugar
Cornstarch
Oyster Sauce
Stock (5)
Salt
------------
Duck Fat (6)
Rice Wine
-- Garnish
Nuts, crushed (7)
Prep
  1. Dice DUCK very fine because cooking time will be very short.
  2. Dice BAMBOO SHOOTS and WATER CHESTNUTS fine. Dice MUSHROOMS small. Mix all.
  3. Thaw PEAS.
  4. Slice GINGER very thin, cut into slivers and chop very fine. Crush GARLIC and chop fine. Mix.
  5. Mix all Stock items.
Run   (15 min)
  1. In a spacious sauté pan or wok, heat Fat fairly hot and stir in Ginger mix. Fry stirring until garlic starts to color, then stir in Duck and fry stirring until duck is lightly browned.
  2. Stir in Bamboo Shoot mix and Rice Wine. Turn heat down and simmer covered for about 2 minutes.
  3. Stir up the Stock mix to suspend the cornstarch and stir into the pan. Stir in Green Peas and simmer stirring gently until sauce thickens.
  4. Garnish with crushed nuts (if desired) and serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Duck:   Weight is for raw skinless and boneless duck meat. This is most economically made from a 1-1/2 pound tray of legs (which include thighs) Cooked duck meat can be used but the flavor will suffer somewhat.
  2. Water Chestnuts:   Weight is peeled (and drained if canned). Fresh are much better if you have those.
  3. Mushrooms:   This weight presumes canned. Other canned mushrooms can be used, or fresh white or criminis weighed after simmering for 15 minutes.
  4. Green Peas:   We're presuming frozen. If you use fresh put them in with the bamboo shoots.
  5. Stock:   Duck stock would be nice, but chicken or pork will do fine if that's not available.
  6. Duck Fat:   In China this is certainly what duck would be fried in. If you are using legs, just slice up the skins and fat, gently fry them until the fat is rendered and the skins are lightly browned. Use the fat in the recipe - the cook gets to eat the skins. Lacking duck fat, lard or pure olive oil (not virgin) will do fine.
  7. Nuts:   Cashews, Almonds or Walnuts will work fine. If raw toast them lightly.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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