Vietnamese Recipes & Cuisines (Poultry)

Braised Watercress Duck with Mushrooms Recipe

Braising the duck over low heat produces tender, melt-in-mouth meat and a delicious sauce. If the heat is too high, the duck will dry out and lot its flavor.

Ingredients : Serves 6

15 g

1.5 kg

2 teaspoon

2 tablespoons

2 tablespoons

2 teaspoons


125 g

Dried Chinese mushrooms



Soy sauce

Chinese rice wine


Strips fresh orange peel


Method :
  • Soak the mushrooms in hot water for 20 minutes. Drain well and slice.

  • Using a large heavy knife or cleaver, chop the duck into small pieces, cutting through the bone.

  • Arrange the pieces on a rack and pour boiling water over them. The water will plump up the skin and help keep the duck succulent. Drain and pat dry with paper towels.

  • Brush the base of a heavy-based frying pan with the oil. Add the duck in 2 or 3 batches and cook over medium heat for about 8 minutes, turning regularly, until browned. (The darker the browning at this stage, the better the color when finished)

  • Between each batch, wipe out the pan with crumpled paper towels to remove excess oil.

  • Wipe the pan with paper towels again and return all the duck to the pan.

  • Add the mushrooms, soy sauce, wine, sugar and orange peel.

  • Bring the mixture to the boil, reduce the heat, cover and simmer gently for 35 minutes or until the duck is tender.

  • Carefully skim off any surface oil. Season with salt and pepper to taste, and stand for 10 minutes, covered, before serving.

  • Remove the duck from the sauce and discard the orange peel. Pick off small sprigs of the watercress and arrange them on one side of a large serving platter.

  • Carefully place the duck segments on the other side of the platter - try not to place the duck on the watercress as it will become soggy.

  • Carefully spoon a little of the sauce over the duck and serve.

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