| 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
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