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Stewed Duck with Vegetable Recipe

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    Source: www.vietnamese-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B6, B9, B12, H, D
    MineralsCopper, Chromium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :Serves 4-6

    2. 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)

    3. Duck gizzard

    4. Duck liver

    5. Bamboo shoot

    6. Dried mushrooms

    7. Carrot

    8. Snow pea pods

    9. Green onions

    10. Star anise

    11. Soy sauce

    12. Wine

    13. Sugar

    14. Cornstarch, mix with 1 tablespoon water

    15. Cooking oil

    Instructions Jump to Ingredients ↑

    1. Cut the duck through the breastlengthwise.

    2. Open the breast and lay the duck flat on abig round plate with skin side up. Sprinkle and rub the duck with soysauce. Let stand for 10 minutes.

    3. Deep fry the duck until golden brown.

    4. Drain.

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

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

    7. Remove the ligament of the gizzard. Slicethe gizzard and liver. Slice and cook the bamboo shoots and carrots.

    8. Soften and slice the mushrooms.

    9. Lay the duck on a platter with large boneremoved.

    10. Remove the crumbs and spices from thestewed sauce. Add sliced ingredients. Stir until cooked through.

    11. Thicken the sauce with cornstarch paste.

    12. Sprinkle some sesame oil and pour it overthe duck.

    13. Serve hot.

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