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Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Soy sauce

  2. 2 teaspoons 10ml Dark soy sauce

  3. 1/2 cup 118ml White wine or dry sherry

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 teaspoon 2 1/2ml Chinese five-spice Duck and Mushrooms

  6. 1 Duck - (3 to 3 1/2 lbs) - cleaned

  7. 8 Dried black mushrooms Stuffing

  8. 2 tablespoons 30ml Cooking oil

  9. 4 Ginger - (quarter-size) - julienned

  10. 3 Garlic cloves - minced

  11. 2 Onions - thinly sliced (medium)

  12. 1/4 cup 59ml Shredded bamboo shoots

  13. 2 tablespoons 30ml Thinly-sliced Sichuan preserved vegetable

  14. 1/4 cup 59ml White wine

  15. 1 teaspoon 5ml Chinese five-spice

  16. 1 tablespoon 15ml Hoisin sauce or char siu sauce Glaze

  17. 2 tablespoons 30ml Dark soy sauce

  18. 1 tablespoon 15ml Hoisin sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine marinade ingredients in a bowl. Rub duck inside and out with marinade. Cover and refrigerate for 2 hours. Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems; thinly slice caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger and garlic; cook, stirring, until fragrant, about 10 seconds. Add onions and stir-fry for 1 minute. Add mushrooms, bamboo shoots, and preserved vegetable; stir-fry for 2 minutes. Add wine, five-spice, soy sauce, and hoisin sauce; cook for 1 minute. Let cool. Place stuffing inside duck; use skewers to enclose. Preheat oven to 400 degrees. Place duck, breast-side up, on a rack in a roasting pan. Bake until meat is no longer pink when cut near bone, 1 to 1 1/2 hours. Increase heat to 475 degrees. Combine glaze ingredients in a bowl. Brush glaze over duck. Bake until skin is richly glazed, 5 to 7 minutes. This recipe yields 4 to 6 servings.

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