1 duck weighing 1.75 kg (4 lbs)
1 garlic clove
2 cups (500 ml) (16 fl oz) water
1/2 tsp salt
1 cup (8 fl oz) 250 ml dry sherry
1 onion
125 ml (4 fl oz) 1/2 cup oil
1 cup (150 g) 5 oz blanched almonds
Pinch freshly ground black pepper
Pinch sugar
4 tbsp soy sauce
1 garlic clove
2 cups (500 ml) (16 fl oz) water
1/2 tsp salt
1 cup (8 fl oz) 250 ml dry sherry
1 onion
125 ml (4 fl oz) 1/2 cup oil
1 cup (150 g) 5 oz blanched almonds
Pinch freshly ground black pepper
Pinch sugar
4 tbsp soy sauce
method
1. Wash and dry duck and giblets. Peel and quarter garlic. Cut neck and wings off duck, place them in pan with water, salt, sherry, garlic and giblets and bring to the boil.
2. Cut duck into quarters, put into boiling stock and simmer gently for 1 hour on a low heat.
3. Strain stock, skim off fat, then reduce over high heat to 350 ml (12 fl oz) 1 1/2 cups.
4. Peel onion and slice into thin rings.
5. Heat oil in deep pan. Saute almonds and onion until evenly brown, then remove from pan. Put pieces of duck into pan, skin side down, saute until brown, then keep warm on serving dish.
6. Mix cornflour to paste with cold water. Use this to thicken stock, season to taste with pepper, sugar and soy sauce.
7. Pour over duck, garnish with onion rings and almonds.
2. Cut duck into quarters, put into boiling stock and simmer gently for 1 hour on a low heat.
3. Strain stock, skim off fat, then reduce over high heat to 350 ml (12 fl oz) 1 1/2 cups.
4. Peel onion and slice into thin rings.
5. Heat oil in deep pan. Saute almonds and onion until evenly brown, then remove from pan. Put pieces of duck into pan, skin side down, saute until brown, then keep warm on serving dish.
6. Mix cornflour to paste with cold water. Use this to thicken stock, season to taste with pepper, sugar and soy sauce.
7. Pour over duck, garnish with onion rings and almonds.
serving amount
serves 6-8
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