Braised duck with pear and chestnuts
Duck Chestnuts Poultry Pears
Last updated 6/12/2012 1:10:00 AM. Recipe ID 37116. Report a problem with this recipe.
Title: Braised duck with pear and chestnuts
Yield: 4 Servings
1 Duck; 3 to 4 pounds
1/2 lb Chestnuts
2 sl Fresh ginger root
2 -(up to)
3 tb Oil
1 c Stock
2 tb Soy sauce
2 tb Sherry
1 ts Salt
1 lg Pear
1 ts Sugar
1. Wipe duck with a damp cloth. With a cleaver chop duck, bones and
all, in 2-inch sections.
2. Parboil chestnuts 15 minutes; then shell. Mince ginger root.
3. Heat oil in a large heavy pan. Brown duck sections quickly; drain
off excess fat. Add stock, soy sauce, sherry, salt and ginger. Bring
to a boil; then simmer, covered, 30 minutes.
4. Add chestnuts and simmer, covered, 10 minutes more. Meanwhile
peel pear and slice thick, then sprinkle with sugar. Add to pan and
cook, covered, until heated through, but not soft (about 5 minutes).
From , ISBN 0-517-65870-4.
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