Slow-cooked Duck

Serves 4

1 Duck
2 oz cornflower
oil for deep frying
2 garlic cloves, crushed
2 tbsp rice wine or dry sherry
2 tbsp soy sauce
1 tsp grated ginger root
1 1/4 pts chicken stock
4 dried Chinese mushrooms
8 oz bamboo shoots, sliced
8 oz water chestnuts, sliced
2 tsp sugar
pinch of pepper
5 spring onions, sliced


Cut the duck into serving-size pieces. Reserve 2 tbsp of cornflower and coat the duck in the remaining cornflower. Dust off the excess. Heat the oil and fry the garlic and duck until lightly browned. Remove from the pan and drain on kitchen paper. Place the duck in a large pan. Mix together the wine or sherry, 1 tbsp of soy sauce and the ginger. Add to the pan and cook over a high heat for 2 minutes. Add half the stock, bring to the boil, cover and simmer for about 1 hour until the duck is tender.
Meanwhile, soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks ans slice the caps. Add the mushrooms, bamboo shoots and water chestnuts to the duck and cook, stirring frequently, for 5 minutes. Skim off any fat from the liquid. Blend the remaining stock,cornflower and soy sauce with the sugar and pepper and stir into the pan. Bring to the boil, stirring, then simmer for about 5 minutes until the sauce thickens. Transfer to a warmed serving bowl and serve garnished with spring onions.