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Ingredients :
15 g Dried black Chinese mushroom
1.5k g Duck
2 tablespoons Soy sauce
2 tablespoons Chinese rice wine
2 teaspoons Cooking oil
2 teaspoons Sugar
2 strips Fresh orange peel
125 g Watercress
Method :
Soak the mushroom in a bowl of hot water
for 30 minutes. Drain and discard the stems before cutting the caps into
slices. Chop the duck with a
cleaver into small pieces, cutting through the bone. Arrange the pieces on a
rack and pour boiling water over them to plump up the skin and
help keep the duck succulent. Drain and pat dry with
paper towels. Brush the base of a heavy
based frying pan with the oil. Add the duck in 3 batches
and cook over medium heat for about 8 minutes, turning regularly
until browned. Between each batch, wipe
out the pan with crumpled paper towels to remove the excess oil. After all the batches had
been completed, return all the duck to the pan. Add the mushrooms, soy
sauce, wine, sugar and orange peel. Bring the mixture to the
boil. Reduce the heat, over and simmer gently for 40 minutes
or until the duck is tender. Carefully skim off any
surface oil. Season with salt and pepper to taste and stand
for 10 minutes, covered, before serving. Remove the duck from the
sauce and discard the orange peel. Pick off small sprigs of
the watercress and arrange them on one side of a large serving
platter. Carefully place the duck
segments on the other side of the plate. Try not to place the duck
on the watercress as it will become soggy.
Carefully spoon a little
of the sauce over the duck and serve.
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