Stewed duck with mushrooms
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Duck; cut into 6 pieces |
| 3 | tablespoons | Peanut oil; for pan frying |
| 3 | Garlic cloves; sliced thin | |
| 2 | slices | Fresh ginger root - (quarter size); cut julienne |
| 2 | Green onions; cleaned | |
| 10 | Dried Chinese mushrooms; soaked in water | |
| 3 | cups | Chicken stock; fresh or canned |
| ½ | cup | Chinese rice wine |
| ¼ | cup | Soy sauce; light |
| ½ | tablespoon | Sugar |
| ½ | tablespoon | Mein See; see * Note |
Directions
* Note: Soybean condiment, available in Oriental markets.
Soak the dried Chinese mushrooms for 3 hours. Drain and discard water.
Pan-brown the duck pieces in a few tablespoons of oil in a large frying pan. Remove the pieces to a 6-quart covered stove-top casserole. In the same frying pan saute the garlic and ginger for a few moments. Add the green onion and saute for just a moment. Place all ingredients in the casserole and mix well. Bring to a boil and lower the heat. Simmer, covered, until the duck is very tender, about 1¼ hours.
Comments: This is a casserole dish that waits on top of the stove or in the oven until you are ready to serve. Easy, and a mushroom-lover's paradise.
One each star anise may be substituted for the "mein see".
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05-27-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-17-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.