Chinese Chicken Recipes - Braised Duck with Onions Recipe

Ingredients

• 4 dried Chinese mushrooms

• 1 duck

• 90 ml/6 tbsp soy sauce

• 60 ml/4 tbsp groundnut (peanut) oil

• 1 spring onion (scallion), chopped

• 1 slice ginger root, minced

• 45 ml/3 tbsp rice wine or dry sherry

• 450 g/1lb onions, sliced

• 100 g/4 oz bamboo shoots, sliced

• 15 ml/1 tbsp brown sugar

• 15 ml/1 tbsp corn-flour (cornstarch)

• 45 ml/3 tbsp water

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps.

2. Rub 15 ml/1 tbsp of soy sauce into the duck. Reserve 15 ml/1 tbsp of oil, heat the remaining oil and fry the spring onion and ginger until lightly browned.

3. Add the duck and fry until lightly browned on all sides. Pour off any excess fat. Add the wine or sherry, remaining soy sauce to the pan and just enough water almost to cover the duck.

4. Bring to the boil, cover and simmer for 1 hour, turning occasionally. Heat the reserved oil and fry the onions until softened.

5. Remove from the heat and stir in the bamboo shoots and mushrooms then add them to the duck, cover and simmer for a further 30 minutes until the duck is tender.

6. Remove the duck from the pan, cut into serving pieces and arrange on a warmed serving plate.

7. Bring the liquids in the pan to the boil, add the sugar and corn-flour and simmer, stirring, until the mixture boils and thickens. Pour over the duck to serve.