Chiang-Bo Duck

Name: Chiang-Bo Duck (醬爆鴨)
Yield: serve 2 or 3 as a main course
Cuisine: Chinese
Ingredients: ⅓ cup stock or water; ¼ teaspoon sugar to taste; 1 tablespoon cornstarch dissolved in 3 tablespoons stock or water and 2 teaspoons sesame oil; Half a simmered and boned duck, shredded; 2 cups shredded green peppers (2 or 3 peppers); 1 cup shredded bamboo shoots; 2 dried chili peppers; 1 clove garlic, lightly smashed and peeled; 4 quarter -sized slices peeled ginger, shredded; 1 large whole scallion, shredded into 1½-inch-long pieces; 1 tablespoon bean paste; 1 tablespoon sweet bean paste or hoisin sauce; 1 tablespoon dry sherry; 4 tablespoons oil

醬爆鴨

Preparation info

serve
2 or 3
as a main course

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a stir-fried dish using half a simmered and boned duck, with a tasty bean-paste sauce. Use the other half of the duck, if you like, in the Duck Salad recipe that follows. It is delicious with rice, and will serve 2 or 3 as a main course.

Ingredients

Half a simmered and boned duck, shredded
2 cups shredded green peppers (2 or 3 peppers)
1 cup

Asia
China
Main course

Method

Preparations

Cut the duck, skin on, into shreds about ¼ inch wide and 1½ inches long. Cut the green peppers in half lengthwise; seed, derib, trim off the curved ends, and cut them into thin shreds ab