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Poultry and Game Recipes -
Braised Duck with
Shiitake Mushrooms Recipe
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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
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2.5 cm/1 inch piece of
fresh root ginger, chopped
-
3 star anise
-
1 teaspoon black
peppercorns
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2 teaspoons Chinese rice wine or dry sherry
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125 g/4 oz
canned bamboo shoots, drained, rinsed and sliced
-
2 tablespoons corn flour
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2
tablespoons water
Method:
-
Soak
the mushrooms in boiling water for 20 minutes. Drain
and discard the stems.
-
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.
-
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.
-
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.
-
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.
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