How to Cook Chinese-Style Braised Duck with Mushrooms

So I bought a duck and wanted to yield more than one dish out of it, for the sake of variety and because a 2.5kg bird is simply too big to cook whole in my wok.

This recipe (as well as the next couple of duck ones) is from this Live Asian Kitchen broadcast >>

 

Free Cooking Lessons at www.JackieM.Live

 

Ps. I know I’m not the most specific when it comes to recipe instructions, but my style of cooking doesn’t lend itself to exact measurements and steps, hence the videos 🙂

Chinese-Style Braised Duck with Mushrooms

INGREDIENTS:

Meat from ½ a duck (approximate size 2.5kg), cut into pieces

10 dried mushrooms, soaked in hot water and drained

5 cloves garlic, crushed

2” piece of ginger, crushed

1” piece cinnamon (optional)

2 star anises (optional)

2 dried chillies (optional)

2 Tbsps thick soya sauce (aka cooking caramel)

1 Tbsp oyster sauce

1 Tbsp soya sauce

1 Tbsp chicken powder

1 Tbsp sugar

1 L water or chicken stock

2 tsps tapioca starch + 1 Tbsp water

2 Tbsps oil

METHOD:

  1. Heat oil, then add add garlic and ginger. Saute until lightly browned and aromatic.
  2. Add duck pieces, sauces and seasoning ingredients. Saute another minute, then add water, star anises, cinnamon stick and dried chillies.
  3. Simmer, covered until meat is tender and sauce is reduced. I did this step in the pressure cooker for 20 minutes.
  4. Adjust seasoning to suit, then thicken sauce with tapioca starch mixed with a little water.
  5. Serve with steamed rice.

If you want to find out about the Optimum PressureCook pressure cooker that you see in my live videos, visit www.prestigehomeappliances.com.au .

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