Chinese Almond Duck

Name: Chinese Almond Duck
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1/4-1/2 l dry sherry; 1 (approx. 1.8 kg) ready-to-cook duck; 6 TABLESPOONS Soy sauce; 1/2-3/4 Tsp ground. Sichuan or black pepper; 10 g Cornstarch; 7-10 Tbsp salt, some sugar; 250 g Basmati or jasmine rice; 1/8 l Oil; 3 tablespoons (approx. 50 g) shelled whole almond kernels; 4-5 Stem(s) Asian chives (a. d. Asia shop)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1/4-1/2 l dry sherry
1 (approx. 1.8 kg) ready-to-cook duck
6 TABLESPOONS Soy sauce
1/2-3/4 Tsp ground. Sichuan or black pepper
10 g Cornstarch
7-10 Tbsp salt, some sugar
250 g Basmati or jasmine rice
1/8 l Oil
3 tablespoons (approx. 50 g) shelled whole almond kernels
4-5 Stem(s) Asian chives (a. d. Asia shop)

Directions

1
Bring sherry and 1-1 1/4 l water to the boil in a large, wide saucepan. Wash the duck thoroughly inside and out under cold running water. Then dab well dry with kitchen paper and coat inside and outside with soy sauce
2
Place the duck and 1/2 tsp. pepper in the pot. Peel and dice the ginger or press it through the garlic press and add it. Cover and cook for about 1 1/2 hours. Drain the duck and let it cool down a bit. Separate or remove legs, breasts and other meat
3
Skim the fat from the stock. Measure out 3/8 l stock, pour through a sieve into a pot and bring to the boil. Stir the starch with a little water until smooth. Bind the stock with it. Season with salt, pepper and sugar. Cook rice in 1/2 l boiling salted water for 20 minutes
4
Heat the oil. Roast the almonds in it, take them out. Fry the duck parts all around in the oil until crispy. Cut the breast into slices. Arrange duck with almonds and some sauce on a plate. Garnish with chives. Add the rest of the sauce and rice