Post by smokey on Apr 21, 2014 16:50:04 GMT 10
My take on it, Some ingredients could not be sourced so I improvised and also added Miso and a teaspoon of fresh ground schezwan peper.
I also pulled this from another overseas cooking forum and will give Kudos asap however I have changed it past twenty percent.
Ingredients:
A duck. Cut into bight size pieces. Poultry scissors help big time.
2 Preserved lemons
50g Pickled ginger
8 Pickled Chili peppers (I used 4 plus 4 sweet habeneros that are not hot)
10 Pickled Chinese scallions (Allium Chinense) (I could not get these and just used fresh shallot)
20g Goosefruit (Randia cochinchinensis) Also known a indigo fruit ( I could not get these and used reconstituted dried Goji berrys)
Half a bulb of garlic
1 small piece ginger
15ml light soy sauce
10ml dark soy sauce
30ml Chinese cooking wine (Shaoxing is preferred)
10ml oyster sauce
10g sugar
Salt to taste
Then I added:
Table spoon Miso paste
Teaspoon Schezwan pepper ground
Method:
Chop duck into bite size pieces (on the bone).
Bring a pan of water to the boil, add the small piece of ginger and 15ml of the cooking wine. Add duck and blanch briefly. Drain and allow to dry.
Slice the pickled ginger and pickled peppers into slivers. Cut the shallots into 4cm lenths. Cut the lemon, remove the flesh then slice the peel into thin slices. Peel the garlic but leave cloves whole.
Heat a dry wok. When medium hot add the duck and allow the fat to render out. Do not add oil.
When the duck has taken on some colour, add the pickled ginger, pickled chili peppers, Shallots, Goji berrys and garlic.
Stir fry until the duck is almost cooked through. Add the cooking wine, soy sauces, oyster sauce, sugar and salt and continue to fry until the duck is fully cooked. If drying out, add a little water, but the final dish should be fairly dry.
Finally add the preserved lemon and fry for one minute.
Serve
Its essential not to cook the lemon any longer than a minute as long cooking can turn it bitter and the scent evaporates..
Cut the duck, I discarded most of the fat but you can keep that for stock, Fat rendering ect.
Blanching the duck, Then alow to cool and dry as much as possible I did over night in the fridge.
Browning, This recipe does not need turbo heat wok Temps.
All the ingredients ready to go in
At the last minute and in with the preserved lemon
On the plate. Add oyster sauce or soy to wet the rice if you wish
I also pulled this from another overseas cooking forum and will give Kudos asap however I have changed it past twenty percent.
Ingredients:
A duck. Cut into bight size pieces. Poultry scissors help big time.
2 Preserved lemons
50g Pickled ginger
8 Pickled Chili peppers (I used 4 plus 4 sweet habeneros that are not hot)
10 Pickled Chinese scallions (Allium Chinense) (I could not get these and just used fresh shallot)
20g Goosefruit (Randia cochinchinensis) Also known a indigo fruit ( I could not get these and used reconstituted dried Goji berrys)
Half a bulb of garlic
1 small piece ginger
15ml light soy sauce
10ml dark soy sauce
30ml Chinese cooking wine (Shaoxing is preferred)
10ml oyster sauce
10g sugar
Salt to taste
Then I added:
Table spoon Miso paste
Teaspoon Schezwan pepper ground
Method:
Chop duck into bite size pieces (on the bone).
Bring a pan of water to the boil, add the small piece of ginger and 15ml of the cooking wine. Add duck and blanch briefly. Drain and allow to dry.
Slice the pickled ginger and pickled peppers into slivers. Cut the shallots into 4cm lenths. Cut the lemon, remove the flesh then slice the peel into thin slices. Peel the garlic but leave cloves whole.
Heat a dry wok. When medium hot add the duck and allow the fat to render out. Do not add oil.
When the duck has taken on some colour, add the pickled ginger, pickled chili peppers, Shallots, Goji berrys and garlic.
Stir fry until the duck is almost cooked through. Add the cooking wine, soy sauces, oyster sauce, sugar and salt and continue to fry until the duck is fully cooked. If drying out, add a little water, but the final dish should be fairly dry.
Finally add the preserved lemon and fry for one minute.
Serve
Its essential not to cook the lemon any longer than a minute as long cooking can turn it bitter and the scent evaporates..
Cut the duck, I discarded most of the fat but you can keep that for stock, Fat rendering ect.
Blanching the duck, Then alow to cool and dry as much as possible I did over night in the fridge.
Browning, This recipe does not need turbo heat wok Temps.
All the ingredients ready to go in
At the last minute and in with the preserved lemon
On the plate. Add oyster sauce or soy to wet the rice if you wish
.