DUCK AND GINGER SHREDS

Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard

breast and thighs from 1 6-lb duck
1 piece of fresh ginger, about 2"x1/2"
2 tbs. soy sauce
2 tbs. sherry
1/2 tsp. sugar
2 tsp. cornstarch
3 tbs. chopped scallion or onion
1.5 tbs. lard or oil

Wash and dry the duck and cut the meat into shreds. Cut the ginger into thin
shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
sugar, cornstarch, and scallions. Let stand while lard heats in a skillet.
When the fat is very hot, add the duck and marinade; stir to coat with oil
and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
stirring constantly. Serve at once hot -- this is one dish that does *not*
improve with standing!

Charles Gifford wrote:

> DUCK AND GINGER SHREDS
>
> Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard
>
> breast and thighs from 1 6-lb duck
> 1 piece of fresh ginger, about 2"x1/2"
> 2 tbs. soy sauce
> 2 tbs. sherry
> 1/2 tsp. sugar
> 2 tsp. cornstarch
> 3 tbs. chopped scallion or onion
> 1.5 tbs. lard or oil
>
> Wash and dry the duck and cut the meat into shreds. Cut the ginger into thin
> shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
> sugar, cornstarch, and scallions. Let stand while lard heats in a skillet.
> When the fat is very hot, add the duck and marinade; stir to coat with oil
> and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
> stirring constantly. Serve at once hot -- this is one dish that does *not*
> improve with standing!
>
>
A most interesting offering Charlie. I am just a bit heart protective on
this one. What with the duck and its fat, the thought of frying it in
lard has caused my arteries to contract.
--
Alan

"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

Charles Gifford wrote:

> DUCK AND GINGER SHREDS
>
> Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard
>
> breast and thighs from 1 6-lb duck
> 1 piece of fresh ginger, about 2"x1/2"
> 2 tbs. soy sauce
> 2 tbs. sherry
> 1/2 tsp. sugar
> 2 tsp. cornstarch
> 3 tbs. chopped scallion or onion
> 1.5 tbs. lard or oil
>
> Wash and dry the duck and cut the meat into shreds. Cut the ginger into thin
> shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
> sugar, cornstarch, and scallions. Let stand while lard heats in a skillet.
> When the fat is very hot, add the duck and marinade; stir to coat with oil
> and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
> stirring constantly. Serve at once hot -- this is one dish that does *not*
> improve with standing!
>
>
A most interesting offering Charlie. I am just a bit heart protective on
this one. What with the duck and its fat, the thought of frying it in
lard has caused my arteries to contract.
--
Alan

"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

"Charles Gifford" > wrote in message link.net>...
> DUCK AND GINGER SHREDS
>
> Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard
>
> breast and thighs from 1 6-lb duck
> 1 piece of fresh ginger, about 2"x1/2"
> 2 tbs. soy sauce
> 2 tbs. sherry
> 1/2 tsp. sugar
> 2 tsp. cornstarch
> 3 tbs. chopped scallion or onion
> 1.5 tbs. lard or oil
>
> Wash and dry the duck and cut the meat into shreds. Cut the ginger into thin
> shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
> sugar, cornstarch, and scallions. Let stand while lard heats in a skillet.
> When the fat is very hot, add the duck and marinade; stir to coat with oil
> and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
> stirring constantly. Serve at once hot -- this is one dish that does *not*
> improve with standing!

This sounds great ,I love Duck.

Biff

"Charles Gifford" > wrote in message link.net>...
> DUCK AND GINGER SHREDS
>
> Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard
>
> breast and thighs from 1 6-lb duck
> 1 piece of fresh ginger, about 2"x1/2"
> 2 tbs. soy sauce
> 2 tbs. sherry
> 1/2 tsp. sugar
> 2 tsp. cornstarch
> 3 tbs. chopped scallion or onion
> 1.5 tbs. lard or oil
>
> Wash and dry the duck and cut the meat into shreds. Cut the ginger into thin
> shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
> sugar, cornstarch, and scallions. Let stand while lard heats in a skillet.
> When the fat is very hot, add the duck and marinade; stir to coat with oil
> and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
> stirring constantly. Serve at once hot -- this is one dish that does *not*
> improve with standing!

This sounds great ,I love Duck.

Biff

In article
>,
alzelt > wrote:

> Charles Gifford wrote:
>
> > DUCK AND GINGER SHREDS
> >
> > Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard
> >
> > breast and thighs from 1 6-lb duck
> > 1 piece of fresh ginger, about 2"x1/2"
> > 2 tbs. soy sauce
> > 2 tbs. sherry
> > 1/2 tsp. sugar
> > 2 tsp. cornstarch
> > 3 tbs. chopped scallion or onion
> > 1.5 tbs. lard or oil
> >
> > Wash and dry the duck and cut the meat into shreds. Cut the ginger into thin
> > shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
> > sugar, cornstarch, and scallions. Let stand while lard heats in a skillet.
> > When the fat is very hot, add the duck and marinade; stir to coat with oil
> > and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
> > stirring constantly. Serve at once hot -- this is one dish that does *not*
> > improve with standing!
> >
> >
> A most interesting offering Charlie. I am just a bit heart protective on
> this one. What with the duck and its fat, the thought of frying it in
> lard has caused my arteries to contract.

The breast meat is quite lean, by itself -- just don't shred up any of
the skin and sub-cutaneous fat! :-). And the 1.5 tablespoons of added
fat for frying can be (as noted) oil (and could likely be reduced a bit
if you want to be careful).

In article
>,
alzelt > wrote:

> Charles Gifford wrote:
>
> > DUCK AND GINGER SHREDS
> >
> > Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard
> >
> > breast and thighs from 1 6-lb duck
> > 1 piece of fresh ginger, about 2"x1/2"
> > 2 tbs. soy sauce
> > 2 tbs. sherry
> > 1/2 tsp. sugar
> > 2 tsp. cornstarch
> > 3 tbs. chopped scallion or onion
> > 1.5 tbs. lard or oil
> >
> > Wash and dry the duck and cut the meat into shreds. Cut the ginger into thin
> > shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
> > sugar, cornstarch, and scallions. Let stand while lard heats in a skillet.
> > When the fat is very hot, add the duck and marinade; stir to coat with oil
> > and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
> > stirring constantly. Serve at once hot -- this is one dish that does *not*
> > improve with standing!
> >
> >
> A most interesting offering Charlie. I am just a bit heart protective on
> this one. What with the duck and its fat, the thought of frying it in
> lard has caused my arteries to contract.

The breast meat is quite lean, by itself -- just don't shred up any of
the skin and sub-cutaneous fat! :-). And the 1.5 tablespoons of added
fat for frying can be (as noted) oil (and could likely be reduced a bit
if you want to be careful).

"alzelt" > wrote in message
...
>
>
> A most interesting offering Charlie. I am just a bit heart protective on
> this one. What with the duck and its fat, the thought of frying it in
> lard has caused my arteries to contract.
> --
> Alan
>

There is always a risk with anything good I think. It is a darn shame too. I
am facing either buying low-fat cottage cheese, yogurt and mayonnaise or
doing without. These are three of my favorite foods. The last time I tried
the low-fat ones, I decided I'd rather die happy than eat this crap. I am
now rethinking this.

I don't like the "moderation" thing either although I admit its truth. I
want to eat enormous amounts of a bunch of foods I shouldn't. <sigh>

Charlie

"alzelt" > wrote in message
...
>
>
> A most interesting offering Charlie. I am just a bit heart protective on
> this one. What with the duck and its fat, the thought of frying it in
> lard has caused my arteries to contract.
> --
> Alan
>

There is always a risk with anything good I think. It is a darn shame too. I
am facing either buying low-fat cottage cheese, yogurt and mayonnaise or
doing without. These are three of my favorite foods. The last time I tried
the low-fat ones, I decided I'd rather die happy than eat this crap. I am
now rethinking this.

I don't like the "moderation" thing either although I admit its truth. I
want to eat enormous amounts of a bunch of foods I shouldn't. <sigh>

Charlie

On Mon, 20 Sep 2004 00:57:46 GMT, "Charles Gifford"
> wrote:

>There is always a risk with anything good I think. It is a darn shame too. I
>am facing either buying low-fat cottage cheese, yogurt and mayonnaise or
>doing without. These are three of my favorite foods. The last time I tried
>the low-fat ones, I decided I'd rather die happy than eat this crap. I am
>now rethinking this.

If you have to eat lowfat cottage cheese, Trader Joes tastes better
than a lot of them, at least in my opinion.

Christine

On Mon, 20 Sep 2004 00:57:46 GMT, "Charles Gifford"
> wrote:

>There is always a risk with anything good I think. It is a darn shame too. I
>am facing either buying low-fat cottage cheese, yogurt and mayonnaise or
>doing without. These are three of my favorite foods. The last time I tried
>the low-fat ones, I decided I'd rather die happy than eat this crap. I am
>now rethinking this.

If you have to eat lowfat cottage cheese, Trader Joes tastes better
than a lot of them, at least in my opinion.

Christine

On Mon, 20 Sep 2004 00:57:46 GMT, "Charles Gifford"
> wrote:

>There is always a risk with anything good I think. It is a darn shame too. I
>am facing either buying low-fat cottage cheese, yogurt and mayonnaise or
>doing without. These are three of my favorite foods. The last time I tried
>the low-fat ones, I decided I'd rather die happy than eat this crap. I am
>now rethinking this.

If you have to eat lowfat cottage cheese, Trader Joes tastes better
than a lot of them, at least in my opinion.

Christine

"Biff" > wrote in message
om...
> "Charles Gifford" > wrote in message
link.net>...
> > DUCK AND GINGER SHREDS
> >
> > Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard
> >
> > breast and thighs from 1 6-lb duck
> > 1 piece of fresh ginger, about 2"x1/2"
> > 2 tbs. soy sauce
> > 2 tbs. sherry
> > 1/2 tsp. sugar
> > 2 tsp. cornstarch
> > 3 tbs. chopped scallion or onion
> > 1.5 tbs. lard or oil
> >
> > Wash and dry the duck and cut the meat into shreds. Cut the ginger into
thin
> > shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
> > sugar, cornstarch, and scallions. Let stand while lard heats in a
skillet.
> > When the fat is very hot, add the duck and marinade; stir to coat with
oil
> > and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
> > stirring constantly. Serve at once hot -- this is one dish that does
*not*
> > improve with standing!
>
> This sounds great ,I love Duck.
>
> Biff

It is great stuff but too intense as a main course. Ideally it should be
part of a multi-course Chinese meal. Even so, I used to serve it for 4 with
a dish of stir fried veggies and bean curd, and rice. It goes very nicely
with bean curd.

Charlie

"Biff" > wrote in message
om...
> "Charles Gifford" > wrote in message
link.net>...
> > DUCK AND GINGER SHREDS
> >
> > Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard
> >
> > breast and thighs from 1 6-lb duck
> > 1 piece of fresh ginger, about 2"x1/2"
> > 2 tbs. soy sauce
> > 2 tbs. sherry
> > 1/2 tsp. sugar
> > 2 tsp. cornstarch
> > 3 tbs. chopped scallion or onion
> > 1.5 tbs. lard or oil
> >
> > Wash and dry the duck and cut the meat into shreds. Cut the ginger into
thin
> > shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
> > sugar, cornstarch, and scallions. Let stand while lard heats in a
skillet.
> > When the fat is very hot, add the duck and marinade; stir to coat with
oil
> > and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
> > stirring constantly. Serve at once hot -- this is one dish that does
*not*
> > improve with standing!
>
> This sounds great ,I love Duck.
>
> Biff

It is great stuff but too intense as a main course. Ideally it should be
part of a multi-course Chinese meal. Even so, I used to serve it for 4 with
a dish of stir fried veggies and bean curd, and rice. It goes very nicely
with bean curd.

Charlie

"Christine Dabney" > wrote in message
...
> On Mon, 20 Sep 2004 00:57:46 GMT, "Charles Gifford"
> > wrote:
>
> >There is always a risk with anything good I think. It is a darn shame
too. I
> >am facing either buying low-fat cottage cheese, yogurt and mayonnaise or
> >doing without. These are three of my favorite foods. The last time I
tried
> >the low-fat ones, I decided I'd rather die happy than eat this crap. I am
> >now rethinking this.
>
> If you have to eat lowfat cottage cheese, Trader Joes tastes better
> than a lot of them, at least in my opinion.
>
> Christine

Thanks for the tip Christine -- I trust your taste. I don't shop at Trader
Joes, but will try to find one. There are several in Sandy Eggo but none
near where I live.

Charlie

"Christine Dabney" > wrote in message
...
> On Mon, 20 Sep 2004 00:57:46 GMT, "Charles Gifford"
> > wrote:
>
> >There is always a risk with anything good I think. It is a darn shame
too. I
> >am facing either buying low-fat cottage cheese, yogurt and mayonnaise or
> >doing without. These are three of my favorite foods. The last time I
tried
> >the low-fat ones, I decided I'd rather die happy than eat this crap. I am
> >now rethinking this.
>
> If you have to eat lowfat cottage cheese, Trader Joes tastes better
> than a lot of them, at least in my opinion.
>
> Christine

Thanks for the tip Christine -- I trust your taste. I don't shop at Trader
Joes, but will try to find one. There are several in Sandy Eggo but none
near where I live.

Charlie

Hi Charles,

Thanks for a very interesting recipe.

You know of any way to get rid of the foul odor when you boil duck?


"Charles Gifford" > wrote in message link.net>...
> DUCK AND GINGER SHREDS
>
> Recipe from: "The Szechuan and Hunan Cookbook", Louise Stallard
>
> breast and thighs from 1 6-lb duck
> 1 piece of fresh ginger, about 2"x1/2"
> 2 tbs. soy sauce
> 2 tbs. sherry
> 1/2 tsp. sugar
> 2 tsp. cornstarch
> 3 tbs. chopped scallion or onion
> 1.5 tbs. lard or oil
>
> Wash and dry the duck and cut the meat into shreds. Cut the ginger into thin
> shreds and set aside. Toss the shredded duck with the soy sauce, sherry,
> sugar, cornstarch, and scallions. Let stand while lard heats in a skillet.
> When the fat is very hot, add the duck and marinade; stir to coat with oil
> and cook for 1 minute. Add the ginger and cook another 2 or 3 minutes,
> stirring constantly. Serve at once hot -- this is one dish that does *not*
> improve with standing!

"PETER PAN" > wrote in message
om...
> Hi Charles,
>
> Thanks for a very interesting recipe.
>
> You know of any way to get rid of the foul odor when you boil duck?
>

Having never boiled a duck, I can't directly answer your question. I haven't
noticed any foul odor when cooking duck in any other way. Perhaps you meant
to write "fowl" odor. In that case, it is a natural part of preparing duck.
Some eaters enjoy the odor and taste of duck even though it is a fowl.

Thank you for finding my recipe interesting and for your polite post.

Charlie

Hi Charles,

To be safe, I tried your recipe with skinless chicken breast. It's
good but I think 3 minutes cooking time may not be enough for poultry.

I would suggest the following:

1. Deep fry strips of poultry in a pot of very high heat oil for 5-10
minutes.
2. Remove the poultry to a pan, stir fry with scallion, soysauce,
wine, sugar...Add any blanched vegetables at this stage.
3. Mix corn starch with chicken stock. Mix the stock into the poultry
to gel the sauce.

Marinading poultry with cornstarch before frying will burn the starch
and prevent the meat to cook thoroughly.

I learn this cooking method by watching a very good Chinese cook at a
take out place in El Segundo, on the South side of LAX runways!



"Charles Gifford" > wrote in message hlink.net>...
> "PETER PAN" > wrote in message
> om...
> > Hi Charles,
> >
> > Thanks for a very interesting recipe.
> >
> > You know of any way to get rid of the foul odor when you boil duck?
> >
>
> Having never boiled a duck, I can't directly answer your question. I haven't
> noticed any foul odor when cooking duck in any other way. Perhaps you meant
> to write "fowl" odor. In that case, it is a natural part of preparing duck.
> Some eaters enjoy the odor and taste of duck even though it is a fowl.
>
> Thank you for finding my recipe interesting and for your polite post.
>
> Charlie

"PETER PAN" > wrote in message
om...
> Hi Charles,
>
> To be safe, I tried your recipe with skinless chicken breast. It's
> good but I think 3 minutes cooking time may not be enough for poultry.

Well, duck and chicken are very different; not only in taste but also in
cooking. You created a new dish that differs substantially from the recipe I
posted. We all have different tastes in food -- and, I find that one's
taste changes constantly. The recipe you posted below looks fine. I
appreciate your feedback though!

Charlie