Meals and Courses

  • 1.2 litres (2 pints) duck stock (see page 11)
  • grated rind and juice of 1 orange
  • 4 tablespoons medium sherry
  • ¼ teaspoon five spice powder
  • 5 cm (2 inch) piece of fresh root ginger, thinly sliced
  • 1 tablespoon soy sauce
  • 2 tablespoons Chinese plum sauce
  • 125–175 g (4–6 oz) leftover cooked duck, stripped from carcass before stock was made
  • ½ bunch of spring onions, thinly sliced
  • 2 pak choi, thickly sliced
  • salt and pepper (optional)

Pour the stock into a saucepan then add the orange rind and juice, sherry, spice powder and ginger. Stir in the soy sauce and plum sauce then bring to the boil, stirring. Cover and simmer gently for 15 minutes.

Add the duck, spring onions and pak choi and simmer for 5 minutes. Taste and add a little salt and pepper if needed then ladle into bowls.

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