INGREDIENTS
1 kg or 2¼ lbs small duck
5g / 1 tsp. monosodium glutamate (optional)
12.5ml or 2½ tbsp cornflour
30ml / 2 tbsp water
100g / 4oz broccoli, chopped
45ml / 3 tbsp oil
2-3 spring onions, chopped
2½ cm / 1 inch fresh root ginger, peeled and thinly sliced
1 clove garlic, peeled and finely chopped
100g / 4oz bamboo shoots, sliced
½ tsp. sugar
Salt and freshly ground black pepper to taste
60ml / 4 tbsp chicken stock
10ml / 2 tsp rice wine or sweet sherry
Few drops sesame oil

1. Cut the duck flesh into bite-size pieces, removing all the bones.

2. Mix the monosodium glutamate, 7.5ml or 1½ tsp cornflour and 1 tbsp water together. Stir into the duck. Marinate for 20 minutes.

3. Cook the broccoli in boiling water for 1 minute. Drain thoroughly.

4. Heat the wok and add the oil. Stir-fry the onions, ginger, garlic and bamboo shoots for 1-2 minutes.

5. Add the duck pieces and stir-fry for 2-3 minutes. Add the sugar, salt and pepper to taste, stock, rice wine, sesame oil and broccoli. Stir-fry for 3 minutes.

6. Add the remaining cornflour and water blended together. Stir over the heat until the sauce thickens. Serve immediately.

Tip: Fresh root ginger keeps well if tightly wrapped in plastic wrap and stored in the refrigerator.