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Duck with Cloud Ear and Vegetables


Duck with Cloud Ear and Vegetables
1 whole cooked boneless duck breast, cut in two-inch cubes
2 Tablespoons Chinese black Zhejiiang vinegar
1 Tablespoon granulated sugar
½ teaspoon coarse salt
2 Tablespoons water chestnut flour
2 Tablespoons rendered duck fat
3 Tablespoons cloud ear fungi, soaked until soft, thick ends discarded. And cut into one inch slices
1 cup mixed Chinese greens such as bok cai, cut into one-inch pieces
1 cucumber, peeled and seeded, cut into half-inch angle wedges
2 teaspoons vegetable oil
2 Tablespoons Chinese rice wine
2 slices fresh peeled pineapple, blanched in hot water, then cut in wedges
2 Tablespoons cornstarch mixed with one Tablespoon cold water

1. Marinate duck pieces in a mixture of vinegar, sugar, salt, and water chestnut flour for half an hour, then drain in a strainer.
2. Heat a wok or fry pan, add rendered duck fat, then stir-fry the duck for two minutes before adding the cloud ear fungi pieces and the vegetables and cucumbers and fry for another minute. Then remove the solids from the pan.
3. Fry the shallots in the remaining fat for one minute, then return the solids and the duck mixture to the pan, add the wine and drained and blanched pineapple pieces. Stir three times before adding the cornstarch mixture, then bring this to the boil. Serve in a preheated bowl.

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