-
Soak the mushrooms in hot water for 20
minutes. Drain well and slice.
-
Using a large heavy knife or cleaver, chop
the duck into small pieces, cutting through the bone.
-
Arrange the pieces on a rack and pour
boiling water over them. The water will plump up the skin and help keep
the duck succulent. Drain and pat dry with paper towels.
-
Brush the base of a heavy-based frying pan
with the oil. Add the duck in 2 or 3 batches and cook over medium heat
for about 8 minutes, turning regularly, until browned. (The darker the
browning at this stage, the better the color when finished)
-
Between each batch, wipe out the pan with
crumpled paper towels to remove excess oil.
-
Wipe the pan with paper towels again and
return all the duck to the pan.
-
Add the mushrooms, soy sauce, wine, sugar
and orange peel.
-
Bring the mixture to the boil, reduce the
heat, cover and simmer gently for 35 minutes or until the duck is
tender.
-
Carefully skim off any surface oil. Season
with salt and pepper to taste, and stand for 10 minutes, covered, before
serving.
-
Remove the duck from the sauce and discard
the orange peel. Pick off small sprigs of the watercress and arrange
them on one side of a large serving platter.
-
Carefully place the duck segments on the
other side of the platter - try not to place the duck on the watercress
as it will become soggy.
-
Carefully spoon a little of the sauce over
the duck and serve.