Braised Duck With Mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Duck, 4 to 5 pounds | |
| 1/2 | lb | Fresh mushrooms |
| 1 | Or | |
| 2 | Cloves garlic | |
| 2 | T | Sherry |
| 1 | T | Soy sauce |
| 1 | t | Sugar |
| 1 | t | Salt |
| 1 | ds | Pepper |
| 3 | up to | |
| 4 | T | Oil |
| 2 | T | Oil |
| 2 | up to | |
| 3 | c | Stock |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 3 | Sesame oil, more or less | |
| minutes). Blend cornstarch and cold water to a pas, then |
INSTRUCTIONS
Wipe duck with a damp cloth. With a cleaver chop duck, bones and all, in 2-inch sections. Stem mushrooms and cut in half. Crush garlic. Combine sherry, soy sauce, sugar, salt and pepper. Heat oil in a large heavy pan and brown duck quickly. Add sherry-soy mixture and cook, stirring, for 2 minutes. Remove duck and seasonings from pan. Heat remaining oil. Brown garlic lightly and discard. Add mushrooms and stir-fry to soften slightly. Then return duck and seasonings. Add stock, bring to a boil; then simmer, covered, until done (about stir in to thicken sauce Stir in sesame oil and serve. VARIATION: Use only 1/4 pound fresh mushrooms. Add 1 cup bamboo shoots and 1 cup celery, both diced; and 1/2 cup water chestnuts, sliced. In step 4, stir-fry vegetables 1 to 2 minutes; then return duck. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 466
Calories From Fat: 269
Total Fat: 30.2g
Cholesterol: 25.8mg
Sodium: 3957.3mg
Potassium: 785.3mg
Carbohydrates: 26.6g
Fiber: <1g
Sugar: 5.1g
Protein: 20.6g