Braised duck with onions
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Braised duck with onions
  Duck    Poultry  
Last updated 6/12/2012 1:10:00 AM. Recipe ID 37114. Report a problem with this recipe.
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      Title: Braised duck with onions
 Categories: Poultry
      Yield: 6 Servings
      3    -(up to)
      5    Dried black mushrooms
      1    Duck; 4 to 5 pounds
      1 tb Soy sauce
      1    Scallion stalk
      3 sl Fresh ginger root
    1/4 c  Oil
      2 tb Sherry
      5 tb Soy sauce
      1 lb Onions
    1/2 c  Bamboo shoots
      3    -(up to)
      4 tb Oil
      1 ts Sugar
      1 tb Cornstarch
      2 tb Water
   1. Soak dried mushrooms.
   2. Wipe duck inside and out with a damp cloth; then rub soy sauce
  into skin. Cut scallion stalk in 2-inch sections; crush ginger root.
   3. Heat oil in a large heavy pan. Brown scallions and ginger
  lightly; then discard. Add duck and brown lightly on all sides. Pour
  off excess fat.
   4. Turn duck breast-side down in pan. Add sherry, remaining soy
  sauce and enough water to half cover bird. Bring to a boil; then
  simmer, covered, 1 hour, turning occasionally for even cooking and
   5. Meanwhile slice onions, bamboo shoots and soaked mushrooms. Heat
  remaining oil in another pan, and stir-fry onion until soft and
   6. Add bamboo shoots, mushrooms, and onions to duck, and simmer,
  covered, until bird is tender (about 30 minutes more). Remove duck,
  leaving liquids in pan.
   7. Let bird cool slightly. With a cleaver, chop duck, bones and all,
  in 2-inch sections, or carve, Western style. Arrange on a serving
  platter with vegetables. Keep warm.
   8. Bring liquids in pan to a boil and stir in sugar. Meanwhile blend
  cornstarch and remaining cold water to a paste; then stir in to
  thicken duck liquids. Pour over duck and serve.
  From , ISBN 0-517-65870-4.

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Recipe ID 37114 (Apr 03, 2005)

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