Spciy Duck

[BlueBot]

This is quite a nice chinese dish that is almost authentic, hehe;

You will need;

400g of boneless duck breast (cut into strips)
1 red chilli (chopped)
1 garlic clove (crushed)
2cm of resh root ginger (grated)
125g cauliflower florets
100g mange touts
50g baby corn cobs (cut lengthways)
300ml chicken stock (using 1 stock cube)
1 tsp chinese 5 spice powder
2 tsp Chinese rice win (you cna use a dry sherry if needs be)
1 tsp of seasme oil
a little corn flour mix to thicken the sauce if needs be

Heat the wok etc and add the garlic, ginger, chilli and the duck. Cook for about 3-4 mins making sure that you mix well. Remove from wok and place in a dish.

Add the veg and cook for about 2-3 mins adding a little soy sauce as you go.

Return the duck to the wok (adding to the veg) and sprinkle the 5 spice powder over the duck. At this stage gently add in the rice wine. Turn the heat way down (everything should already be cooked by now!) and heat for 15 mins, stirring occasionally.

Add the chicken stock (and the cornflour if you don't want a runny sauce) and bring the comination to the boil.

Leave to simmer for 5-10 mins.

Serve with sticky rice and chopsticks, hehe

Steve

hope everyone likes it, the recipe orginally came from a chinese friends mum and it has been played with down the years, not sure where she got it from though.

[Nick]

For a nice garnish to this, skin the duck breasts, then cut the skin crossways into thin strips. Fry the strips in the wok until really crispy, then drain on kitchen paper.

Now do the rest of the dish in the wok, after having tipped out the excess duck fat.

When the dish is finished, serve it up and sprinkle the crispy skin over the top... it's lush!

[BlueBot]

oh, excellent, lovely Deckard, another addition to the recipe, will have to make a note of it

Steve

ps you should really release a recipe book, hehe