CHINESE COOKING: This is another recipe for braised duck that used to be traditionally served in restaurants, but not any more. So it is a good idea to cook it at home if you are a duck lover.

DUCK BRAISED WITH CHINESE CABBAGE紹菜扒鴨:



1 duckling, about 3 lbs. in weight

1 ½ lbs. long white Chinese cabbage

1 tbsp. dark soy sauce

cooking oil for deep-frying


duck-braising ingredients:

1 piece each of fresh ginger, crushed & dried tangerine peel
2 stalks green onion
2 star anise pods
1 ½ tsp. each salt & sugar
1 tbsp. each rice wine & dark soy sauce
3 cups water


seasoning:

1 tbsp. oyster-flavoured sauce
dash of white pepper and sesame oil
1 tsp. each sugar, tapioca starch and wine



Rinse and pat dry duck. Rub skin all over with soy sauce. Let stand 15 minutes and repeat. In wok or large saucepan, heat enough cooking oil for deep frying over high heat until hot and tested ready. Deep-fry duck for 3-4 minutes, turning over once, until skin is well-browned.

Place duck in heavy saucepan. Add braising ingredients and simmer duck for 1 to 1.5 hours or until it is fork tender. Remove duck and let cool slightly. Adjust seasoning and reserve cooking liquid. Remove back bone from duck and arrange it back into its original shape, in the centre of a large serving platter and keep warm.

Remove outer tough leaves from Chinese cabbage and place it in a saucepan. Pour in ½ cup braising liquid and enough water to barely cover. Bring to a boil and simmer cabbage for 5-10 minutes, or until tender. Drain well and cut cabbage into long segments. Arrange cabbage on the outer rim of the serving platter surrounding the duck.

Bring ½ cup of reserved braising liquid and seasoning ingredients to a boil in a small saucepan. Cook until slightly thickened; then pour sauce over duck and cabbage to serve.