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Ducks are often seen, comically
herded in single file, along the water channels between the rice
paddies throughout the country. the substantial Chinese population
in Indonesia is particularly fond of duck and the delicious
ingredients in this recipe give it an oriental flavor.
Ingredients
- duck - 2.5kg/5½ lb
- dried Chinese mushrooms - 8,
soaked in warm water for 15 minutes
- fresh root ginger - 5cm/2 in,
sliced and cut in matchsticks
- black pepper and salt
- garlic - 2 cloves, crushed
- onion - 1, sliced
- spring onions - ½ bunch, white
bulb left whole , green tops sliced
- sugar - 5ml/1 tsp
- baby sweetcorn - 200g/7 oz
- cornflovour - 15-30ml/1-2 tbsp,
mixed to a paste with 60ml/4 tbsp water
- light soy sauce - 50ml/2fl oz/¼
cup
- boiled rice - to serve
Method
- Cut the duck along the breast,
open it up and cut along each side of the backbone. Use the
backbone, wings and giblets to make a stock, to use later in the
recipe.
- Any trimmings of the duck fat
can be rendered in the frying pan, to use later in the recipe.
- Cut each leg and each breast in
half. Place in a bowl, rub it with sugar and pour over the soy
sauce and garlic.
- Drain the mushrooms, reserving
the soaking liquid. trim and discard the stalks.
- Fry the ginger and onion in the
duck fat, in a frying pan until they give off a good aroma. Push
to aside.
- Lift the duck pieces out of the
soy sauce and fry then until browned. Add the mushrooms and
reserved liquid.
- Add 600ml/1 pint/2½ cups duck
stock or water to the browned duck pieces. Season, cover and cook
over a gentle heat for 1 hour until the duck is tender.
- Add the white part of the spring
onions sweetcorn then cook for another 10 minutes. Remove from the
heat and add the cornflour paste.
- Return to the heat and bring to
the boil, stirring. Cook for 1 minutes until glossy.
- Serve, scattered with the spring
onion tops, with boiled rice. Serves 4.
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