Pato Tim

Ingredients:

1 duck (about 1 kg.), dressed
1 tbsp. soy sauce
1/2 tsp. ginger, in strips
2 tbsp. rice wine
1/4 cup cooking oil for frying
6 pieces dried mushrooms, soaked
5 pieces asparagus
1/4 tsp. ginger, in strips
water from 1 can of asparagus
2 tsp. cornstarch dispersed in 1 tbsp. water

Procedure:

Soak duck overnight in soy sauce, ginger and rice wine. Fry in hot cooking oil until brown. Make a bed of mushrooms and asparagus on a platter. Sprinkle with ginger. Nestle fried duck on bed of mushrooms and asparagus and steam for 2 hours. Debone and put back on the platter. Collect drippings, add water from asparagus. Bring to a boil, thicken with cornstarch. Pour over duck. Serve hot.