Braised Duck With Mushrooms
Ingredients:
- 1 duck; 4 to 5 lbs
- 1/2 lbs fresh mushrooms
- 1 or 2 cloves garlic
- 2 Tbsp sherry
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp salt
- 1 dash pepper
- 4 Tbsp oil
- 3 cup stock
- 1 Tbsp cornstarch
- 3 Tbsp water
- 3 drop sesame oil; more or less
Preparation:
Wipe duck with a damp cloth. With a cleaver chop duck, bones and all, in 2-inch sections. Stem mushrooms and cut in half. Crush garlic.
Combine sherry, soy sauce, sugar, salt and pepper.
Heat oil in a large heavy pan and brown duck quickly. Add sherry-soy mixture and cook, stirring, for 2 minutes. Remove duck and seasonings from pan.
Heat remaining oil. Brown garlic lightly and discard. Add mushrooms and stir-fry to soften slightly. Then return duck and seasonings.
Add stock, bring to a boil; then simmer, covered, until done about 45 minutes).
Blend cornstarch and cold water to a paste, then stir in to thicken sauce Stir in sesame oil and serve.
Variations:
- Use only 1/4 lbs fresh mushrooms
- Add 1 cup bamboo shoots, diced
- 1 cup celery, diced
- and 1/2 cup water chestnuts, sliced
Preparation:
In step 4, stir-fry vegetables 1 to 2 minutes; then return duck.
Servings: 4Source: The Thousand Recipe Chinese Cookbook Print This Page
