Braised Duck With Mushrooms
By: Anonymous
Published: Wednesday, April 7, 2010 - 7:32am

Ingredients




1 Duck, 4 to 5 pounds
1/2 pound Fresh mushrooms
1 Or
2 Cloves garlic
2 tablespoons Sherry
1 tablespoon Soy sauce
1 teaspoon Sugar
1 teaspoon Salt
1 dsh Pepper
3 -(up to)
4 tablespoons Oil
2 tablespoons Oil
2 -(up to)
3 cups Stock
1 tablespoon Cornstarch
3 tablespoons Water
3 dsh Sesame oil, more or less

Preparation

1 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 2. Combine sherry, soy sauce, sugar, salt and pepper. 3 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 4. Heat remaining oil. Brown garlic lightly and discard. Add mushrooms and stir-fry to soften slightly. Then return duck and seasonings. 5 5. Add stock, bring to a boil; then simmer, covered, until done (about 45 minutes). 6 6. Blend cornstarch and cold water to a paste, then stir in to thicken sauce Stir in sesame oil and serve. 7 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.