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Classic Duck With Almonds

Chinese.wok's picture
  Onion 1 Small
  Duck leg 2 Tablespoon (Raw)
  Canned bamboo shoots 1 Tablespoon
  Canned water chestnuts 1 Tablespoon
  Cucumber 1 Tablespoon, unpeeled
  Canned pineapple 1 Tablespoon
  Almonds 2 Tablespoon
  Peanut oil 1 Tablespoon
  Ginger sherry 1 Teaspoon
  Chicken stock 1⁄4 Pint (U.S. 5/8 Cup)
  Salt 1 Pinch
  Sugar 1 Pinch
  Monosodium glutamate 1 Pinch (Ve-Tsin)
  Soy sauce 1 Teaspoon
  Cornflour 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.

Recipe Summary

Side Dish

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Classic Duck With Almonds Recipe