Ginger Duck with Vegetables

For the ginger duck with vegetables, first rinse the duck inside and out under running water, remove any quills, dry with kitchen roll and chop the wing tips.

In a roasting pan, bring the water, salt, ginger and soy sauce to a simmer. Put in the duck, let it boil and cook for 35 minutes. Let the duck cool in the gravy.

Soak the mushrooms in water for about 30 minutes, then squeeze and cut into thin strips. Peel the carrots and cut them into fine strips. Clean the peppers, rinse, remove the seeds and cut the flesh into thin strips as well. Clean the spring onions, rinse and cut diagonally into wide rings. Clean and finely slice the mushrooms. Rinse the bean sprouts and drain well. Peel the ginger and cut into fine strips.

Heat the oil in the wok and add the ginger, carrots, mushrooms, peppers as well as spring onions, cook for 2 minutes while stirring constantly and pour in the duck stock. Add mushrooms, bean sprouts and soy sauce and cook for 1 minute, stirring constantly.

Stir the cornstarch into the water until smooth and stir into the vegetables, bubbling repeatedly until the sauce thickens. Remove the vegetables and keep warm.

Cut the cooked duck in half lengthwise, separate the meat from the bones and cut into large pieces. Fill the wok halfway with the vegetable oil and heat to 190 °C.

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