Free Food Recipes

Ingredients

• 225 g (1/2 lb) duck meat (un-cooked, carved from breast, sides and legs)
• 100 g (1/4 lb) winter bamboo shoots
• 8 medium Chinese dried mushrooms
• 5 ml (1 teaspoon) sugar
• 22 ml (1 1/2 tablespoons) soy
• 15 ml (1 tablespoon) vinegar
• 75 ml (5 tablespoons) chicken stock or duck stock
• 45ml (3 tablespoons) vegetable oil
• 22 ml (1 1/2 tablespoons) dry sherry
• 2 ml (1/2 teaspoon) salt
• 15 ml (1 tablespoon) duck fat

Serve 6-8

** Free Food Recipes **

Method:

1. Cut the duck meat into small, thin slices, and the bamboo shoots into similar-sized slices. Soak the dried mushrooms in water for 20 minutes, drain and remove the stalks.

2. Mix the sugar, soy sauce, vinegar, monosodium glutamate and 15 ml (1 tablespoon) stock into a cooking sauce.

3. Heat the oil in a frying pan. Add the bamboo shoots and mushrooms. Stir-fry over a high heat for 1 1/2 minutes. Add the sauce and continue to stir-fry for 1 minute. Add the sherry and remaining stock and stir well.

4. When the sauce starts to boil, add the duck slices, and pour in the duck fat. Continue to stir-fry over a high heat for 2 minutes. Heat and freshness are essential to the quality and success of the dish, which must be served and eaten quickly.