Stewed duck with mushrooms

Yield: 6 servings

Measure 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

* 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.

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