Onion-simmered duck ~ Ts'ung Yu Chia Hsiang

Recipe Categories : | Chinese | Duck |

Yield ~ Family meal size

Ingredients :

• 2 onions
• 100g roast pork
• 100g dried Chinese mushrooms, soaked and drained
• 1 tspn salt
• 1 tbsp vegetable oil
• 1 x 2-2½ lb duck
• 1 tbsp light-colored soy sauce
• 2 hearts of spring greens or cabbage
• vegetable oil for deep-frying
• 300ml chicken stock
• ½ tbsp oyster sauce

Preparation and Cooking Instructions

1. Cut each onion into six sections. Slice the roast meat ( across meat and fat ) into ¼" x 1" strips. Remove and discard the stalks from the soaked mushrooms. Sprinkle the mushroom caps with half the salt and sauté in the oil for 2 minutes. Combine these ingredients to make a stuffing. Rub the skin of the duck with soy sauce and stuff with the mixture. Cut the spring greens vertically through the middle into quarters.
2. Heat the oil to 180°C and deep-fry the duck for 1 minute. Drain.
3. Place the duck in a double-boiler ( or deep casserole-type ovenproof dish, placed inside a saucepan with water halfway up the dish.) Pour the stock over the duck and add the remaining salt and oyster sauce. Simmer for 1 hour.
4. Lift out the duck and line the dish with the leaves of the spring green hearts. Replace the duck in the centre of the dish and simmer for a further 30 minutes.
5. The duck may be served either in the casserole in which it was cooked or in a large tureen. As this dish is extremely rich, it is best eaten with a large quantity of rice.