With the onset of winter certain meats are much more appreciated and duck is one of them.The other day we had duck curry that was made with ash gourd. It's a popular combination in our region and with a curry that has both meat and vegetables, a bowl of rice is enough! I kept some less photogenic pieces aside for a broth to be made with ginger later.:)
During our visit to China I relished the simple duck and ginger broth in a restaurant in Hangzhou. Despite the day being hot, the light broth and the dumplings, made the meal so delicious. I thought I would make a similar broth but the amaranth sprouting amid my potted plants begged to be cooked! And they taste so good when tender. So how could I not respond to such a fervent request?
|Duck & ginger broth next to a bowl of dumplings in a restaurant in Hangzhou|
I had cooked about a cup of duck meat with sufficient water till tender. The stock finally came down to 600 ml.
1 thumb size ginger sliced lengthwise
A quarter tsp pepper
Salt to taste
2 tsp soya sauce
2 cups of tender amaranth leaves, washed and left whole
Coriander leaves for the garnish
Transfer the meat and the stock to a heavy-bottomed pan and cook on medium flame.
Add the ginger and the soya sauce.
Cook for 12-15 minutes.
Add the amaranth and cook till done. This might take another 4-5 minutes.
Take the pan off the flame, transfer to a serving dish and garnish with the coriander.
This is a dish that goes best with steaming hot rice!
Very few spices went into the dish as the stock already had a finely diced onion, 3 diced cloves of garlic, a bit of pepper and salt.