Orange Ginger Duckling Recipe

Orange Ginger Duckling Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1: Oven-ready duckling, 4 lb
3 tbsp: Corn oil,
8 ounce: Chinese pea pods, ends removed
3 Stalks: celery, sliced diagonally
12: Green onions, sliced diagonally
1: Red pepper, seeded, cut in small diamonds
1 Piece: ginger root, peeled, chopped, 3"
1 tbsp: Granulated sugar,
1 tbsp: Soy sauce,
1 tbsp: Dry sherry,
1 tbsp: Malt vinegar,
1 tbsp: Tomato paste,
2 tbsp: Cornstarch,
2/3 cup: Orange juice,

Directions:

Preheat oven to 350F. (175C.). Prick duckling skin all over with a
fork and put into a roasting pan. Bake in preheated oven 1-3/4 hours
until golden and cooked; cool. Strip flesh and skin from carcass and
cut in thin strips. Heat 2 tablespoons of oil in a large skillet or
wok. Add pea pods and celery and stir-fry 2 minutes. Add green
onions, red pepper and ginger and stir-fry 2 minutes. Remove from
skillet and keep warm.

Heat remaining oil in a skillet. Add duckling; stir-fry 2 minutes.
Remove from skillet; keep warm. In a small bowl, mix sugar, soy
sauce, sherry vinegar and tomato paste. Blend cornstarch with a
little orange juice, then stir in remaining juice. Add to soy sauce
mixture. Pour into skillet; bring to a boil, stirring constantly.
Reduce heat; simmer 2 minutes. Add vegetables and duckling to sauce
and heat through.

NOTE: Serve with rice, garnished with orange pieces and Chinese snow
peas, noodles and crisp shrimp crackers.


Source from luhu.jp