Stewed Duck with Vegetable Recipe

Ingredients : Serves 4-6

1

1

1

1

3

1/2

10

2

1

6 tablespoons

1 tablespoon

1/2 tablespoon

1 tablespoon

6 tablespoons

Whole duck (about 4 lbs)

Duck gizzard

Duck liver

Bamboo shoot

Dried mushrooms

Carrot

Snow pea pods

Green onions

Star anise (optional)

Soy sauce

Wine

Sugar

Cornstarch, mix with 1 tablespoon water

Cooking oil

• Cut the duck through the breast lengthwise.

• Open the breast and lay the duck flat on a big round plate with skin side up. Sprinkle and rub the duck with soy sauce. Let stand for 10 minutes.

• Deep fry the duck until golden brown. Drain.

• In a dutch oven or deep pot, mix soy sauce from #1, wine, sugar, star anise and green onion. Bring to a boil. Put the duck in and cover it with boiling water (about 6 cups).

• Stew at lot heat until the duck is tender when only 1 cup of liquid is left (about 2 1/2 hours).

• Remove the ligament of the gizzard. Slice the gizzard and liver. Slice and cook the bamboo shoots and carrots. Soften and slice the mushrooms.

• Lay the duck on a platter with large bone removed.

• Remove the crumbs and spices from the stewed sauce. Add sliced ingredients. Stir until cooked through.

• Thicken the sauce with cornstarch paste.

• Sprinkle some sesame oil and pour it over the duck.

• Serve hot.