Free Food Recipes

Ingredients

• 225-350 g (1/2-3/4lb) cooked duck meat
• 3 pairs of duck’s wings

Dressing 1:

• 37ml (2 1/2 tablespoons) Chinese, yellow wine (or dry sherry)
• 15 ml (1 tablespoon) Wine-sediment paste (if available or blend 15 ml (1 tablespoon) hoisin sauce with 15 ml (1 tablespoon) brandy
• 7 ml (1/2 tablespoon) sugar
• 1 ml (1/4 teaspoon) salt
• Dressing 2:

• 15 ml (3 tablespoon) mustard powder
• 22 ml (1 1/2 tablespoons) soy sauce
• 15 ml (1 tablespoon) Chinese aromatic vinegar
• 22 ml (1 1/2 tablespoons) sesame oil 

Serve 6-8

** Free Food Recipes **

Method:

1. Place the duck in a pan of boiling water to simmer for 15 minutes. Remove and drain. Carve off the meat into medium-sized thin slices.

2. Place the duck’s wings in a pan of boiling water, and simmer gently for 3/4 hour. Drain and chop each wing into 3-4 pieces.

3. Blend the ingredients for the dressings in two bowls. Arrange the wings at the centre of a dish and surround and partly coyer them with pieces of sliced duck.

4. Pour the two types of dress­ing evenly over them. This is a wine accompanying dish, which is  also suitable as la starter for a multi-course dinner.