Preparation:

Wipe duck with a damp cloth. With a cleaver chop duck, bones and all, in 2-inch sections. Stem mushrooms and cut in half. Crush garlic.

Combine sherry, soy sauce, sugar, salt and pepper.

Heat oil in a large heavy pan and brown duck quickly. Add sherry-soy mixture and cook, stirring, for 2 minutes. Remove duck and seasonings from pan.

Heat remaining oil. Brown garlic lightly and discard. Add mushrooms and stir-fry to soften slightly. Then return duck and seasonings.

Add stock, bring to a boil; then simmer, covered, until done about 45 minutes).

Blend cornstarch and cold water to a paste, then stir in to thicken sauce Stir in sesame oil and serve.

Variations Preparation:

In step 4, stir-fry vegetables 1 to 2 minutes; then return duck.

Servings: 4
Source: The Thousand Recipe Chinese Cookbook
Source:
Submitted by: Recipe Group Member
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