Soy-Braised Duck with Aromatic Fruit Salad

-----------------------------FOR THE VEGETABLES-----------------------------
1 tb Sunflower oil
1 Shallot; finely chopped
2 Garlic cloves; chopped
100 g Shittake mushrooms
8 Canned waterchestnuts
3 Chinese leaves
2 Salad onions
1 sm Red chilli
1 ts Sesame oil

----------------------------FOR THE FRUIT SALAD----------------------------
1 lg Orange
3 tb Dry sherry
2 tb Light muscovado sugar
1 lg Spri fresh rosemary
300 g Mixed soft fruit; such as
; strawberries,
; raspberries,
; blueberries, halved
; if large

1 Peel the ginger and cut lengthways into matchsticks. Place in a saute pan
with the star anise, sherry, soy sauce and 3 tbsp water. Add the duck,
cover tightly and simmer for 15 minutes until the duck is tender.

2 For the Fruit Salad: Grate the orange rind into a small saucepan and
squeeze in the juice. Add the sherry, sugar and rosemary and bring to the
boil, stirring until the sugar dissolves. Pour over the fruit and set
aside.

3 Heat the sunflower oil in a large frying pan. Finely chop the shallot and
garlic. Cook the shallot and garlic for 2-3 minutes until beginning to
soften. Thinly slice the mushrooms and cook with the shallot for another
3-4 minutes until well softened.

4 Place the Chinese leaves on top of each other and cut widthways into 1cm/
1/2" wide strips. Thinly slice the waterchestnuts.

5 Remove the duck from the pan and set aside to rest. Add the cabbage,
water- chestnuts and mushroom mixture to the duck pan, cover and cook for
1-2 minutes until the cabbage wilts. Season to taste.

6 Thinly slice the salad onions and chilli. Diagonally carve the duck into
thick slices. Spoon the vegetable mixture onto serving plates and arrange
the duck on top.

7 Spoon over some of the soy cooking liquor and drizzle over a little
sesame oil. Scatter with salad onions and chilli. Spoon the fruit salad and
juices into serving bowls and serve with the duck.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook