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Recipe for :

Civet de Canard Chinoise

This recipe was provided by Tallyrand in response to an email enquiry.

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Ingredients

1 pc duck
2 tsp Chinese five spice
2 tbs flour
1 pc onion
5 pc garlic cloves
2 cm green ginger
1 pc bay leaves
1 pc star anise
1 lt chicken stock
1/4 cup soy sauce - light
1 tbs oyster sauce
2 pc carrots
4 pc spring onions
150 gm bamboo shoots - canned

Method

  • Remove the legs from the duck and divide into drumstick and thigh
  • Cut the breast and remaining carcass into half and cut each half into four
  • Combine the flour and 5 spice
  • Liberally coat the duck pieces in the flour mix
  • Pre-heat a pan with a little oil until quite hot but not smoking
  • Brown the duck pieces on all sides
  • Remove and place onto a tray until required
  • Lower the heat and add the finely sliced onion and stir fry to remove the initial heat
  • Add the finely sliced garlic and the grated ginger
  • Stir fry until all aromas are released
  • Add the duck pieces back in with the bay leaf and star anise
  • Stir in the stock, so and oyster sauce
  • Bring to the boil, turn down the heat to a simmer and allow to cook gently for approx. 2 hours until the duck meat is extremely tender
  • Taste the sauce and season if required
  • Thicken the sauce if required with a little cornflour mixed with water
  • Stir in the carrot, spring onion and bamboo shoots cut into fine strips
  • Stir and serve

To serve:

  • place boiled egg noodles in a large bowl
  • place two duck pieces on top
  • spoon on some of the vegetables
  • pour over the sauce and top with chopped chives

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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