1
lb duck meat
2
tblsp oil
1
tsp salt
2
tblsp soy sauce
2
sticks celery
2
oz fresh mushrooms
4
oz frozen peas
1
cups stock
2
tsp cornstarch
3
oz split, toasted almonds
Cut
the duck meat into paper thin slices. Heat the oil, add the salt and
duck
and fry for about 5 minutes or until the meat is tender. Add the
soy
sauce and mix well.
Wash
and chop the celery; wash and thinly slice the mushrooms; add both
to
the pan with the peas, mix well and cook for 1 minute. Add the stock,
bring
to the boil and simmer for 5 minutes.
Mix
the cornstarch to a smooth paste with a little cold water, stir into
the
pan, bring to the boil, stirring all the time until slightly
thickened.
Add the almonds and serve.
Duck
Sauce
First:
1
Pound Plums halved and pitted
1
Pound Apricots halved and pitted
1
1/4 Cups Cider vinegar
3/4
Cup Water
Second:
1
Cup Cider vinegar
1
Cup Firmly packed brown sugar
1
Cup White sugar
1/2
cup Lemon juice
The
Rest:
1/4
cup Chopped ginger
1
small Onion sliced
1 (or
more) serrano -- seeded & chopped
2
small Garlic cloves sliced
4
teaspoons Salt
1
tablespoon Mustard seed (toasted)
1
Cinnamon stick
Combine
first set of ingredients and cook over moderate heat
for
5 minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine
second set of ingredients and boil for 10 minutes.
Combine
the above three sets of ingredients and simmer for 45 minutes.
Remove
cinnamon. Puree in food processor. Return to kettle and
simmer
until thick. Transfer to sterilized mason jar, cap loosely
and
let cool. Tighten caps and let stand in dark at least 2 weeks.
Makes 2 pints.