Braised duck with mushrooms
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Braised duck with mushrooms
  Duck    Mushrooms    Poultry  
Last updated 6/12/2012 1:10:00 AM. Recipe ID 37113. Report a problem with this recipe.
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      Title: Braised duck with mushrooms
 Categories: Poultry
      Yield: 4 Servings
 
      1    Duck; 4 to 5 pounds
    1/2 lb Fresh mushrooms
      1    Or
      2    Cloves garlic
      2 tb Sherry
      1 tb Soy sauce
      1 ts Sugar
      1 ts Salt
      1 ds Pepper
      3    -(up to)
      4 tb Oil
      2 tb Oil
      2    -(up to)
      3 c  Stock
      1 tb Cornstarch
      3 tb Water
      3 dr Sesame oil; more or less
 
   1. 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.
  
   2. Combine sherry, soy sauce, sugar, salt and pepper.
  
   3. 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.
  
   4. Heat remaining oil. Brown garlic lightly and discard. Add
  mushrooms and stir-fry to soften slightly. Then return duck and
  seasonings.
  
   5. Add stock, bring to a boil; then simmer, covered, until done
  (about 45 minutes).
  
   6. Blend cornstarch and cold water to a paste, then 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 , ISBN 0-517-65870-4.




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Recipe ID 37113 (Apr 03, 2005)

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