| | Duck and Almonds One 4 pound duck
1 clove garlic, peeled and quartered
2 cups of water
1/2 teaspoon of salt
1 cup of dry sherry
1/2 cup of oil
3/4 cup of blanched almonds
1 onion, thinly sliced
1 tablespoon of cornstarch, mixed with enough cold water to form paste
A pinch of pepper
A pinch of sugar
1/4 cup of soy sauce |
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Cut the neck and wings off duck and place in pot with garlic, water, salt, sherry, and giblets. Bring to a boil. Cut duck into 4 pieces and place in boiling broth. Simmer for 1 hour. Strain broth, then boil over high heat until liquid is reduced to 1 1/2 cups. Remove the duck from broth and let cool slightly. Remove meat from bone, retaining skin. Heat the oil in deep frying pan. Sauté almonds and onion slices until evenly browned, then remove from pan. Place the duck in a frying pan skin side down, and sauté until browned, Remove to serving dish and keep warm. Add cornstarch paste to stock, stirring until thickened. Season with pepper, sugar, and soy sauce. To serve, pour sauce over duck and garnish with onions and almonds. Serves 6 to 8 |
