Classic Duck With Almonds
|Duck leg||2 Tablespoon (Raw)|
|Canned bamboo shoots||1 Tablespoon|
|Canned water chestnuts||1 Tablespoon|
|Cucumber||1 Tablespoon, unpeeled|
|Canned pineapple||1 Tablespoon|
|Peanut oil||1 Tablespoon|
|Ginger sherry||1 Teaspoon|
|Chicken stock||1⁄4 Pint (U.S. 5/8 Cup)|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Soy sauce||1 Teaspoon|
|Water||2 1⁄2 Teaspoon (1 Dessertspoon)|
Roughly chop the onion.
Cut the duck meat and bamboo shoots into strips.
Slice the water chestnuts and dice the unpeeled cucumber and pineapple.
Blanch and roast the almonds or brown them in a little hot peanut oil, moving them about to colour them evenly.
Heat the oil and fry the onion in it at a high heat for 1/4 minute, stirring the pieces to cook them evenly.
Add the duck and stir for 1 minute.
Add the sherry, stock and remaining vegetables, cook rapidly for 2 minutes then add the pineapple, seasonings and soy sauce with a little more stock, if necessary.
Stir in the cornflour, blended with the water, and cook for 1 1/2 minutes.