Chinese French Duck
Chinese French Duck2 tbs peanut oil
1 whole duck, trimed of extra fat, wing tip removed, head and neck removed
2 cups rice wine
1 cup chicken stock (low salt)
6 dried black mushrooms
20 dried cherries
1 tsp oriental 5 spice powder
1/4 cup sliced young ginger
4 tbsp butter
10 baby bok choy, bottom 1/3 inch removed.
pepper
1. Heat oil in wok
2. Brown duck on all 4 sides until light brown and much of fat has rendered
3. Remove duck to bowl
4. Remove oil from work (very good for frying potatoes or steaks)
5. Add duck and any juices to wok with ginger, rice wine, black mushrooms, dried cherries, oriental 5 spice powder,
6. Cover and cook 45 minutes
7. Turn Duck over
8. Cover and cook 45 minutes
9. Remove duck to cutting board, remove backbone, cut into 4 pieces
10. Place all liquids in fat separator and pout off, leaving fat behind
11. Add sauce and butter to wok, cook and correct for salt and pepper.
12. Add Bok Choy and duck
13. Cook for 5 minutes until bok choy barely wilted.
14. Serve with rice or potatoes