| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Frugal03 | 6 | servings |
INGREDIENTS
| 4 | lb | Duck; cut into 6 pieces |
| 3 | tb | Peanut oil; for pan frying |
| 3 | Garlic cloves; sliced thin | |
| 2 | sl | Fresh ginger root – (quarter size); cut julienne |
| 2 | Green onions; cleaned | |
| 10 | Dried Chinese mushrooms; soaked in water | |
| 3 | c | Chicken stock; fresh or canned |
| 1/2 | c | Chinese rice wine |
| 1/4 | c | Soy sauce; light |
| 1/2 | tb | Sugar |
| 1/2 | tb | Mein See; see * Note |
INSTRUCTIONS
* 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 1 1/4 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@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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