Friday, November 21, 2014

Broth Of Duck, Ginger & Amaranth


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
For the broth:
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.



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