Yolly's Free Recipes
Filipinos don't eat duck often, because it might lessen the supply of the very
popular balut, a boiled egg in which the embryonic duck has just formed-it is a
delicacy that is an acquired taste. When mature ducks are prepared for the table,
this is the recipe that is usually used.
1 medium-size duck, cut into
serving pieces
1/4 cup soy sauce
juice of 1 lemon
4 tablespoons sherry
small piece ginger, crushed
1/2 cop cooking oil
1 6-ounce can asparagus or
8 stalks fresh asparagus
1/2 pound fresh mushrooms,
sliced
1/4 cup water
2 tablespoons cornstarch
salt (optional)
Clean duck very well. Marinate overnight in soy sauce, lemon juice, sherry and
ginger.
Preheat oven to 350 F. Brown duck in hot cooking oil. Place duck in foil with
asparagus and sliced mushrooms and bake for half-hour.
Combine the water from the asparagus and the 1/4 cup water; add drippings
from the baked duck. Blend together and thicken with cornstarch. Season with
salt if desired. Pour sauce over duck and serve hot with rice.
Serves 5.