Wednesday, August 8, 2007

Homemade Braised Duck

First attempt on braised duck, didn't cook a whole duck partly because I haven't master the skill of chopping a whole duck or chicken, so I just bought those ready chop and packed fresh duck from supermarket. Kenny help me to add the dark soy sauce so the amout in the recipe is my estimation. The recipe was combination of a few of the similar dishes and the taste was pretty up to my expectation.

½ duck – chopped
1 tsp dark soy sauce
6 dried mushrooms (soaked)
few slice of ginger
2 tsp chopped garlic
6 shallot – peel and slice

2 slice of dang gui
1 piece of cinnamon
1 piece of star anise
4 cloves
2 pieces dried orange peel

1 tbsp dark soy sauce
1 tbsp oyster sauce
pinch of salt
2 tbsp rock sugar
500ml water

1. Blanch duck into boiling water for 5 min, dish and drain. Rub duck with dark soy sauce and set aside.

2. Heat oil in wok, sauté chopped garlic, ginger and shallots until fragrant. Add in duck, mushrooms, seasoning, ingredients B and stir-fry until well mixed. Lower heat and simmer for 1 hour.

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