Poultry and Game Recipes - Braised Duck with Shiitake Mushrooms Recipe

  
 

Poultry and Game Recipes - Braised Duck with Shiitake Mushrooms Recipe

Ingredients

Serve 4

  • 4 dried shiitake mushrooms

  • 2 kg/4 lb oven-ready duck, cut into individual portions

  • 5 tablespoons light soy sauce

  • 4 tablespoons sunflower oil

  • 3 spring onions, chopped

  • 2.5 cm/1 inch piece of fresh root ginger, chopped

  • 3 star anise

  • 1 teaspoon black peppercorns

  • 2 teaspoons Chinese rice wine or dry sherry

  • 125 g/4 oz canned bamboo shoots, drained, rinsed and sliced

  • 2 tablespoons corn flour

  • 2 tablespoons water

Method:

  1. Soak the mushrooms in boiling water for 20 minutes. Drain and discard the stems.

  2. Rub the duck with a little soy sauce. Heat the oil in a preheated wok or large frying pan, add the duck and fry until it is golden all over.

  3. Transfer the duck to a saucepan. Add the spring onions, ginger, star anise, peppercorns, wine or sherry, the remaining soy sauce and enough cold water to cover.

  4. Bring to the boil, reduce the heat and simmer for 1 1/2-2 hours. Add the mushrooms and bamboo shoots 20 minutes before the end of the cooking time.

  5. Mix the corn flour with the water and stir this mixture into the pan. Continue to cook until the sauce has thickened. Transfer to a warm serving dish and serve hot.