17 Nov

Stewed Duck with Vegetable

Posted by: angelina  /  Category: Duck

Ingredients

  • 1 Whole duck (about 4 lbs)
  • 1 Duck gizzard
  • 1 Duck liver
  • 1 Bamboo shoot
  • 3 Dried mushrooms
  • 2-Jan Carrot
  • 10 Snow pea pods
  • 2 Green onions
  • 1 Star anise (optional)
  • 6 tablespoons Soy sauce
  • 1 tablespoon Wine
  • 1/2 tablespoon Sugar
  • 1 tablespoon Cornstarch, mix with 1 tablespoon water
  • 6 tablespoons Cooking oil

Instructions

  1. Cut the duck through the breast lengthwise.
  2. 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.
  3. Deep fry the duck until golden brown. Drain.
  4. 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).
  5. Stew at lot heat until the duck is tender when only 1 cup of liquid is left (about 2 1/2 hours).
  6. Remove the ligament of the gizzard. Slice the gizzard and liver. Slice and cook the bamboo shoots and carrots. Soften and slice the mushrooms.
  7. Lay the duck on a platter with large bone removed.
  8. Remove the crumbs and spices from the stewed sauce. Add sliced ingredients. Stir until cooked through.
  9. Thicken the sauce with cornstarch paste.
  10. Sprinkle some sesame oil and pour it over the duck.
  11. Serve hot.

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