Mushroom & ginger duck
Ingredients
11
Steps
6
Serves
4
Cook Time
75-80 Min
Ingredients
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Cut the duck along the breast, open it up and cut along each side of the backbone. (Any trimmings of fat can be rendered in a frying pan, to use later in the recipe.) Cut each leg and each breast in half. Put in a bowl, rub with the sugar, then pour over the soy sauce and garlic.
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Drain the mushrooms, reserving the soaking liquid. Trim and discard the stalks.
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Fry the onion and ginger in the duck fat, in a heavy frying pan, until they give off a good aroma. Push to one side. Lift the duck slices out of the soy sauce, and fry them until browned. Add the mushrooms and the reserved soaking liquid.
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Add 600ml/1pt water to the pan. Season with salt and pepper, cover and cook over a gentle heat for about 1 hour until the duck is tender.
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Add the sweetcorn and the white part of the spring onions. Cook for a further 10 minutes. Remove from the heat and add the cornflour paste. Return to the heat and bring to the boil, stirring. Cook for 1 minute until glossy. Garnish with the green spring onion tops.
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Serve hot with plain boiled rice.