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Braised Duck (in Parts)

1 Duck; 4 to 5 pounds
1/2 tb Sugar
2 tb Sherry
2 tb Hoisin sauce
1 ts Cornstarch
1 ts Salt
2 Or
3 Scallions
1 Clove garlic
1 Or
2 sl Fresh ginger root
3 -(up to)
4 tb Oil
4 tb Soy sauce
3 c Water


With a cleaver, split duck down the back; then chop each half, bones and all, in 4 or 5 pieces. Combine sugar, sherry, hoisin sauce, cornstarch and salt. Rub over duck and let stand 30 minutes.


Cut scallions in 1/2-inch sections; crush garlic and ginger root.


Heat oil in a large heavy pan. Add scallions, garlic and ginger and stir-fry a few times. Add duck and brown lightly on all sides. Drain off excess fat.


Add soy sauce and water and simmer, covered, until tender (45 minutes to 1 hour).


VARIATIONS: During the last 30 minutes of cooking, add any of the following:


1 to 2 cups bamboo shoots, cubed or sliced


4 cups Chinese lettuce, cut in 1-inch sections


1 pound chestnuts, blanched and shelled


6 eggs, hardboiled and shelled but left whole


8 to 10 dried black mushrooms (soaked)


During the last 20 minutes of cooking, add any of the following:


2 pounds potatoes, peeled and cut in 2-inch cubes


1 pound string beans, stemmed but left whole


During the last 3 minutes of cooking add 1 green pepper, diced


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