Duck with onions

1 serving


prepare the duck. cut into cubes of onions, cut green onions into rings. fold the chopped onions into a separate container, add ground black pepper and soy sauce, mix thoroughly, stuff duck with this mixture and sew. heat about 0. 5 cup of vegetable oil in a wok or deep pan and fry the duck on all sides for 10-15 minutes over low heat until a uniform golden brown shade is obtained. remove the duck and allow to drain the oil. Pour the chicken stock into a large saucepan, add an equal amount of cold water, place a bird carcass into it, bring to a boil, reduce the heat and put rice wine and sugar. cook the duck under a closed lid over a low heat for
1. 5 hour until the poultry meat is tender and soft. cut the finished duck into portions and put on a sauce. bulion in which the bird was cooking, bring to a boil again, add salt and ground pepper to taste and boil up to half the original volume over a medium heat. dilute corn flour in a small amount of cold water and, with constant stirring, pour a thin stream into the broth. warm over a low heat until thickening and the flour taste disappears, without stopping stirring. pour the portions of the duck with hot sauce and immediately serve.