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Chinese Braised Duck

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  Young duck 1
  Dried mushrooms 6
  Soy sauce 1 1⁄2 Tablespoon
  Dry sherry 1 Tablespoon
  Chopped green ginger 1 Teaspoon, very finely chopped
  Water 1 Cup (16 tbs) (As Required)
  Pepper 1
  Soy sauce 1 Teaspoon
  Oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm)
  Canned bamboo shoots 8 Ounce (1 Small Can)
  Water 7 1⁄2 Ounce (1 Small Can)
  Chestnuts 6 Tablespoon
  Stock/Water 1 Pint

Wash duck, cut into joints.
Wash mushrooms, soak in hot water 20 minutes.
Rinse, squeeze dry, cut in halves.
Combine dessertspoon of soy sauce, the sherry and ginger; add 1 dessertspoon water.
Mix together the cornflour (cornstarch), sugar, pepper and extra soy sauce; stir in 1/4 pint (1/2 cup) water.
Heat oil with salt and crushed garlic, add duck pieces, and fry, stirring until well browned.
Add mushrooms, sliced bamboo shoots, and sliced water chestnuts; cook further 2 minutes.
Stir in soy sauce mixture; cook 2 minutes, stirring.
Add stock, cover, bring to boil. Reduce heat, simmer until duck is tender.
Stir in cornflour (cornstarch) mixture and cook, stirring, until sauce thickens.
Transfer duck to serving dish, spoon sauce over.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1512 Calories from Fat 637

% Daily Value*

Total Fat 71 g109.1%

Saturated Fat 16.6 g83%

Trans Fat 0 g

Cholesterol 620.9 mg207%

Sodium 3979.9 mg165.8%

Total Carbohydrates 80 g26.7%

Dietary Fiber 10.3 g41.1%

Sugars 14.2 g

Protein 131 g262%

Vitamin A 0.6% Vitamin C 28.8%

Calcium 7.8% Iron 88.5%

*Based on a 2000 Calorie diet


Chinese Braised Duck Recipe