Duck With Mushrooms And Bamboo Shoots

1 x 1.75 kg/4 lb cluck, cut into serving pieces
5 tablespoons soy sauce
4 tablespoons polyunsaturated vegetable oil
3 spring onions
4 slices root ginger
3 whole star anise
1 teaspoon black peppercorns
2 teaspoons dry sherry
4 dried Chinese mushrooms, soaked for 20
minutes, drained and stemmed
100 g/4 oz canned bamboo shoots, drained and
sliced
2 tablespoons cornflour
2-3 spring onions, to garnish

Rub the duck pieces with a little of the soy sauce. Heat the oil in a pan and add the duck pieces. Fry, turning, until golden brown on all sides. Transfer to a saucepan and add the spring onions, ginger, star anise, peppercorns, dry sherry, the remaining soy sauce and sufficient water to cover. Bring to the boil, then reduce the heat and cover. Simmer for 11/2 to 2 hours or until the duck is tender, adding the mushrooms and bamboo shoots 20 minutes before the end of the cooking time.

Mix the cornflour to a smooth paste with 2 tablespoons water and add to the pan. Stir until the liquid has thickened. Serve hot, garnished with spring Onions.

SERVES 4