Shanghai Braised Duck from the Palace Chinese and Vietnamese Cuisine

(serves four)
Long before the advent of the cock-pot, our ancestors pioneered the art of slow cooking. Braising is just one slow cooking culinary technique and involves first browning meat or vegetables and then slowly cooking it in a small amount of liquid for a long period of time. And if you ever have a chance watch Chef Ming Tsai, host of East Meets West on the Fine Dining channel prepare braised duck it will help you better understand the artful process. Try this version of braised duck; the combination of succulent duck meat and vegetables makes a perfect meal.

1 whole duck
8 cups chicken broth
1 large piece of ginger
3 stalks scallion, cut in 3” pieces
2 packs of Chinese spice (available in Asian markets)
2 Tbsp dark soy sauce
2 cups oil
1 cup sake

1.Clean whole duck thoroughly and set aside to dry. Rub duck with dark soy sauce for color.
2.Heat two cups of oil in a large wok over medium heat and fry the whole duck until it turns brown. Remove duck from wok and drain off excess oil.
3.Cut ginger into thick slices.
4.Heat one tablespoon of oil in a large pot over medium heat. Stir-fry ginger slices until they turn brown. Add sake and chicken broth and bring to a boil.
5.Add scallions and Chinese spice packets to pot.
6.Season broth with soy sauce, dark soy, sugar, and salt to taste (but heavy on the salty side).
7.Submerge duck into the broth and turn on high heat, keep boiling for 15 minutes then return to medium heat and keep simmering for 1 ½ hours.
8.Serve hot on a bed of your favorite vegetables.

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