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Cooking Recipes
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Main dish
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Orange Ginger Duckling
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| Ingredients: |
- 1 Oven-ready duckling (4 lb)
- 3 Tbs Corn oil
- 8 oz Chinese pea pods, ends removed
- 3 Stalks celery, sliced diagonally
- 12 Green onions, sliced diagonally
- 1 Red pepper, seeded, cut in small diamonds
- 1 Piece ginger root, peeled, chopped (3")
- 1 Tbs Granulated sugar
- 1 Tbs Soy sauce
- 1 Tbs Dry sherry
- 1 Tbs Malt vinegar
- 1 Tbs Tomato paste
- 2 Tbs Cornstarch
- 2/3 cup Orange juice
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| Directions: |
- Preheat oven to 350'F. (175'C.). Prick duckling skin all over with a fork and put into a roasting pan. Bake in preheated oven 1-3/4 hours until golden and cooked; cool. Strip flesh and skin from carcass and cut in thin strips. Heat 2 tablespoons of oil in a large skillet or wok. Add pea pods and celery and stir-fry 2 minutes. Add green onions, red pepper and ginger and stir-fry 2 minutes. Remove from skillet and keep warm.
- Heat remaining oil in a skillet. Add duckling; stir-fry 2 minutes. Remove from skillet; keep warm. In a small bowl, mix sugar, soy sauce, sherry vinegar and tomato paste. Blend cornstarch with a little orange juice, then stir in remaining juice. Add to soy sauce mixture. Pour into skillet; bring to a boil, stirring constantly. Reduce heat; simmer 2 minutes. Add vegetables and duckling to sauce and heat through.
- NOTE: Serve with rice, garnished with orange pieces and Chinese snow peas, noodles and crisp shrimp crackers.
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