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