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Duck with Bamboo Pith


Duck with Bamboo Pith
2 teaspoons vegetable oil
3 cloves garlic, peeled and crushed
5 slices fresh ginger, minced
4 duck legs or 2 duck breasts, each boned and cut into three or four pieces
2 Tablespoons dark soy sauce
1 Tablespoon yellow bean sauce
1 two-inch piece dried tangerine peel, slivered
10 Chinese dried pitted brown dates
1 teaspoon sugar
3 ounces bamboo pith, soaked for ten minutes, then each cut into half-inch pieces
2 scallions, cut for garnish
cooked noodles as a base to serve this on
1. Heat a wok or a fry pan, add the oil and stir-fry the garlic and ginger for one minute, then add the duck pieces and stir fry for two minutes more before adding the soy sauce and the bean sauce and stir-fry for two more minutes.
2. Add the tangerine peel and the sugar and two and a half cups of water. Bring to the boil, and stir until the liquid is reduced by half., and it starts to thicken.
3. Add the bamboo pith pieces, reduce the heat, and simmer for five to eight minutes until the duck is tender and cooked through.
4. Serve immediately putting the duck and bamboo pith on cooked noodles, and garnish the duck with the scallion pieces.

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