Ø 2 - 2.5 kg. fresh duck, washed and wiped
Ø 2 shallots, cut in half
Ø 1 tsp chopped fresh ginger root
Ø 1 cup dry sherry or white wine (250 ml)
Ø 1 tblsp soy sauce
Ø 1 tsp sugar
Crabmeat Sauce:
Ø 1 tblsp vegetable oil
Ø 1 tblsp chopped onion
Ø ¼ tsp chopped fresh ginger root
Ø 1 cup fish stock (250 ml)
Ø 125 g crabmeat, fresh, frozen or canned
Ø Salt and pepper
Ø 2 tsp corn flour blended with
Ø 1 tblsp stock or water
Ø 1 tblsp shallot greens, finely chopped
Place shallots and ginger inside duck cavity. Arrange duck on a heatproof dish in a steamer. Pour over combined sherry, soy sauce and sugar. Steam for 2 hours.
Cut duck meat into 2.5 cm pieces. Arrange skin side up on serving platter. Spoon over crab sauce and serve hot.
To make sauce, heat oil and fry onion and ginger until soft. Add stock and simmer for 2 minutes. Stir in crabmeat to heat through. Season to taste and thicken with blended corn flour and stock. When boiling, stir in shallot greens. Serve 6.
