-
Soak the mushrooms in hot
water for 30 minutes before draining and slicing.
-
Chop the duck with a
cleaver into small pieces, cutting through the bone.
-
Arrange the pieces on a
rack and pour boiling water over them to plump up the skin and
help keep the duck succulent.
-
Drain and pat dry with
paper towels.
-
Brush the base of a heavy
based frying pan with the oil.
-
Add the duck in 3 batches
and cook over medium heat for about 8 minutes, turning regularly
until browned.
-
Between each batch, wipe
out the pan with crumpled paper towels to remove the excess oil.
-
After all the batches had
been completed, return all the duck to the pan.
-
Add the mushrooms, soy
sauce, wine, sugar and orange peel.
-
Bring the mixture to the
boil. Reduce the heat, over and simmer gently for 40 minutes
or until the duck is tender.
-
Carefully skim off any
surface oil. Season with salt and pepper to taste and stand
for 10 minutes, covered, before serving.
-
Remove the duck from the
sauce and discard the orange peel.
-
Pick off small sprigs of
the watercress and arrange them on one side of a large serving
platter.
-
Carefully place the duck
segments on the other side of the plate. Try not to place the duck
on the watercress as it will become soggy.
-
Carefully spoon a little
of the sauce over the duck and serve.
