Braised Duck with Garlic and Chinese Shiitake Mushrooms 蒜子冬菇扒鴨

Braised Duck with Garlic and Chinese Shiitake Mushrooms 蒜子冬菇扒鴨

Ingredients:

For duck

  • 1 medium size duck, about 3 to 3 1/2 lb (1.5 to 1.75 kg);
  • 1 bulb garlic, peel and clean;
  • 15 Chinese shiitake mushrooms;
  • 1 tablespoon ginger juice;
  • 1 tablespoon cognac;
  • 1 1/2 cups (360 ml) vegetable oil;
  • 1 tablespoon liquid aminos;
  • 2 tablespoons dark soy sauce;
  • 1 cup (240 ml) water, can use water from soaking mushrooms;
  • Sea salt.

For thickening sauce

  • 1 teaspoon cornstarch;
  • 1/2 teaspoon sugar;
  • 1/2 tablespoon liquid aminos;
  • 1/2 tablespoon dark soy sauce;
  • 1/4 cup (60 ml) water.

Recipe:

Serving for 4

  1. Clean duck, pat dry;
  2. Split into half;
  3. Add ginger juice, cognac and sea salt, marinate overnight;
  4. Take it out, drain and air dry on a rack for a couple hours before cooking;
  5. Soak Chinese shiitake mushrooms until soft;
  6. Add 1 1/2 cups vegetable oil to a sauce pan over medium high heat;
  7. Deep fry garlic until golden;
  8. Take them out, set aside;
  9. Add duck, skin down, until golden brown on both sides;
  10. Transfer duck to a separate pot;
  11. Add liquid aminos, dark soy sauce and Chinese shiitake mushrooms;
  12. Add water from soaking the mushrooms, about 1 cup (240 ml);
  13. Turn to simmer when it comes to a boil;
  14. Add fried garlic after 45 minutes;
  15. Cook for 1 1/2 hours or soft enough to poke through;
  16. Turn to medium high heat and add well-mixed thickening sauce;
  17. Turn off heat when it comes back to a boil;
    Plate and serve hot.

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