Braised Duck With Plum Sauce
|Whole duck||5 Pound, head, wing tips, and feet removed (1 In Number)|
|Salt||1 1⁄2 Teaspoon|
|Green onion with tops||3 , cut into 2 inch pieces|
|Chicken broth||2 Cup (32 tbs)|
|Ginger slices||4 (Thin Slices)|
|Dried tangerine peel/1 teaspoon grated fresh orange peel||1|
|Plum sauce||3 Tablespoon|
|Plum wine||2 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Whole dried chili||3|
|Chopped crystallized ginger||2 Teaspoon|
|Mandarin orange slices||2 Tablespoon (For Garnish)|
|Mint leaves||1 Teaspoon (For Garnish)|
Preparation Cut duck into serving-size pieces; trim excess fat.
Sprinkle duck with salt.
Cooking Place a wok or wide frying pan with a nonstick finish over high heat until hot.
Add duck and cook for 5 minutes on each side or until nicely browned.
Discard pan drippings.
Add green onions, broth, ginger, and tangerine peel and bring to a boil.
Reduce heat, cover, and simmer for 45 minutes or until duck is tender.
Strain broth, then skim off fat.
Combine 1/2 cup skimmed broth and plum sauce ingredients in wok.
Bring to a boil over medium-high heat.
Add duck and cook for 2 minutes or until sauce reduces and coats duck.
Transfer to a platter.
Garnish with mandarin orange slices.