Fondue by Lou Seibert Pappas

Author:Lou Seibert Pappas
Language: eng
Format: mobi
Publisher: Chronicle Books LLC
Published: 2005-09-07T04:00:00+00:00

Asian Duck and Vegetables in Broth

My friends Cathy and Don Priest make this dish with wild goose. (Wild duck would be too strong in flavor and too low in fat.)

MARINADE

¼ cup soy sauce

2 teaspoons brown sugar

1 teaspoon Asian-style sesame oil

1 teaspoon crushed coriander seeds or ground coriander

1½ pounds boneless, skinless duck breasts, thinly sliced

1 large yam, peeled, quartered, and cut into ¼-inch-thick slices

3 medium carrots, thinly sliced

12 ounces broccoli florets

12 small fresh shiitake or brown cremini mushrooms, trimmed

1 medium yellow onion, halved, and thinly sliced

4 Chinese (napa) cabbage leaves, cut into 2-inch pieces

5 to 6 cups chicken broth

½-inch piece fresh ginger, peeled and thinly sliced

CONDIMENTS AND SUGGESTED SAUCES

Chopped green onions (tops included); soy sauce; chile oil; hoisin sauce; Chile-Peanut Sauce (page 72); Teriyaki Sauce (page 74); and Soy-Wasabi Sauce (page 70)

To prepare the marinade: In a medium bowl, stir together the soy sauce, brown sugar, sesame oil, and coriander. Add the duck and let marinate at room temperature for 1 hour.

Arrange the duck, yam, carrots, broccoli, mushrooms, onion, and cabbage on a platter at the table. Provide each diner with a soup bowl, a pair of chopsticks, and a perforated ladle for lifting cooked morsels out of the broth. Fill an electric wok or fondue pot two-thirds full of the broth. Bring the broth to a boil with the ginger, reduce the heat, and simmer gently for 3 to 4 minutes.

Cook the ingredients in two or three batches as follows: Cook the yam, carrots, and broccoli first for 4 to 5 minutes. Then add the mushrooms, onion, and cabbage and cook for another 1 to 2 minutes. Finally, add the duck, cover the pot and bring to a boil, and cook for about 2 minutes. Ladle the cooked duck and vegetables into the bowls with a little broth and season with the condiments and sauces. When all the diners have had their fill of the vegetables and duck, ladle the remaining broth into the bowls for sipping.

MAKES 4 TO 6 SERVINGS

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