Braised duck with mushrooms

4 Servings

Ingredients

QuantityIngredient
1Duck; 4 to 5 pounds
½poundsFresh mushrooms
1Or
2Cloves garlic
2tablespoonsSherry
1tablespoonSoy sauce
1teaspoonSugar
1teaspoonSalt
1dashPepper (up to)
4tablespoonsOil
2tablespoonsOil (up to)
3cupsStock
1tablespoonCornstarch
3tablespoonsWater
3dropsSesame oil; more or less

Directions

1. 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.

2. Combine sherry, soy sauce, sugar, salt and pepper.

3. 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.

4. Heat remaining oil. Brown garlic lightly and discard. Add mushrooms and stir-fry to soften slightly. Then return duck and seasonings.

5. Add stock, bring to a boil; then simmer, covered, until done (about 45 minutes).

6. Blend cornstarch and cold water to a paste, then stir in to thicken sauce Stir in sesame oil and serve.

VARIATION: Use only ¼ pound fresh mushrooms. Add 1 cup bamboo shoots and 1 cup celery, both diced; and ½ cup water chestnuts, sliced. In step 4, stir-fry vegetables 1 to 2 minutes; then return duck.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .