Braised Duck with Assorted Vegetables
Ingredients
- 1 Duck (about 3 lb)
- 6 tbsp Soysauce
- 2 Green onion
- 1 Star anise
- ½ tbsp Sugar
- 1 tbsp Wine
- 3 Black mushrooms
- ½ Bamboo shoot
- ½ Carrot
- 6 Straw mushroom
- 10 pcs Snow peas
- 10 Ginkgo fruite
- 6 Baby corn
- ½ Small cucumber
- 1 Bean curd stick
- 1 tbsp Cornstarch
- 1 tsp Sesame oil
Preparation
- Cut the duck through the breast lengthwise (the back-bone should still be connected). Marinate with soysauce, then deep-fry in hot oil until brown, then remove.
- Heat 2 tbsp oil to stir fry green onion add star anise, ½ tbsp sugar, the soaking duck soysauce, wine and 6 cup boiling water. Add duck cook over high heat, then simmer for 2 hours until only 1½ cup of liquid is left. Lay the duck on a serving patter, remove the breast bone.
- Remove stems from soaked black mushrooms. Cook carrots and bamboo shoot and slice them. Cut the corn into halves, slice the small cucumber, soak bean curd stick until soft, shell ginkgo fruit.
- Boiling the stock into pan, discard star anise and green onion. Add all ingredients of “no.3”, bring to a boil, thicken with cornstarch paste. Sprinkle some sesame oil, Pour over the duck. Serve.