SOY-BRAISED DUCK
2 min readServes 10–12 as a starter, or 4–6 as a main course.
Preparation & cooking time: about 1 hour & cooling time.
Chicken or any other type of meat can be cooked in the same way. Also if you do not want to cook a whole duck or chicken, by all means use jointed pieces – halves, quarters or just legs, wings, etc, of the bird can be used.
One 2kg (4½lb) duckling (with or without giblets)
2 teaspoons salt
about 1.2 litres (2 pints) ‘Master Gravy’
about 600ml (1 pint) stock or water
3–4 spring onions, each tied into a knot
3–4 pieces of fresh ginger root, unpeeled
4–5 tablespoons Shao Hsing rice wine or brandy
2–3 tablespoons light soy sauce
125g (4oz) rock candy or crystal sugar
Clean the duck well, then blanch it in a pot of boiling water. Remove and rinse in cold water; pat dry with kitchen paper and rub the cavity with the salt.
Bring the ‘Master Gravy’ with stock or water to the boil, add the duck (with giblets, if using) with the spring onion knots, ginger, spices, wine, soy sauce and sugar; bring to the boil, then simmer gently under cover for 45–50 minutes. Leave the duck to cool in the liquid for 2–3 hours or longer.
To serve: remove the duck and drain. Chop the meat into small bite-sized pieces (see pages 38–39), arrange neatly on a platter and serve either on itsown, or as part of an assorted hors d’oeuvres.
Strain the gravy, and pour about 2–3 tablespoons over the duck. Refrigerate the rest when cool for future use.
