With time various topics, most connected to the 'ancient ways,' will be covered. Some of these might be controversial in nature - you're most welcome to contribute.

Tuesday, June 18, 2013

Oil-braised Muscovy Duck

 Muscovy duck bred and dressed by me.  I halved the recipe and quartered the duck to fit a smaller pot. I only used a little bit of oil to brown the duck pieces, finishing off with a touch of spring onion.

1 Muscovy Duck (1.75 - 2kg)
4 tablespoons orange juice
2 tablespoons sugar
4 tablespoons soy sauce
4 teaspoons salt
4 tablespoons dry sherry
1 tablespoon vinegar
½ teaspoon five-spice powder
1 slice root ginger
600ml chicken stock
1.2 liters oil for deep frying

Plunge the duck into a pot of boiling water - leave for a few minutes, drain and place in a clean pan with the remaining ingredients (except oil for deep frying).  Bring to boil, cover with a tight-fitting lid and simmer for 45 minutes, turning the duck at least twice during cooking.  Remove from pan, drain and dry thoroughly.  Leave the cooking liquid simmering to reduce and thicken.

Heat oil in a wok, add duck and brown all sides.  Return to simmering liquid and turn several times to coat.

Remove duck and cut into small pieces.  Rearrange on a warm serving dish and pour the remaining sauce over the top.

Serve 6.

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