Yield: 6 servings
|4 pounds||Duck; cut into 6 pieces|
|3 tablespoons||Peanut oil; for pan frying|
|3 \N||Garlic cloves; sliced thin|
|2 slices||Fresh ginger root - (quarter size); cut julienne|
|2 \N||Green onions; cleaned|
|10 \N||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||Mein See; see * Note|
* 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@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.