Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews









Jim Coleman Recipes

Savory Duck

For this recipe you will need:

1 3 to 3 1/2 pound duck, cut into 8 pieces
2 1/2 tablespoons of peanut oil for frying
3 scallions, cut into thirds
2 cloves of crushed garlic
2 thin slices of peeled, fresh ginger
1 cup soy sauce
2 tablespoons dry sherry
2 tablespoons brown sugar
1 teaspoon salt
1 tablespoon cornstarch mixed with 2 tablespoons water

To prepare this recipe:

Place a wok or deep frying pan over medium-high heat and add the oil. Quickly fry the duck pieces until they are golden brown. Drain off any excess fat and add the scallions, garlic and ginger. Quickly fry these ingredients with the duck for about 2 minutes.

Combine the soy sauce, sherry, brown sugar and salt. Add this sauce to the pan with the duck and mix well. Add 2 cups of water and bring the mixture to a boil. Reduce the heat, cover and simmer for 2 1/2 hours. Add the cornstarch mixture, and stir to blend thoroughly. Serve the duck pieces over steamed white rice, and spoon the sauce over each serving.

This recipe will serve 4 to 6 people.

©2005 WHYY