Braised Duck With Chinese Mushrooms

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

Delicious braised duck with Chinese mushrooms

Delicious braised duck with Chinese mushrooms

I miss sour plum duck, my mother-in-law’s signature dish, but I don’t think I’m going to try cooking that yet. I better try out something simpler first as I hardly cook duck. I tried a simple braised duck with Chinese mushroom the other day and it came out very delicious. My family liked it very much. Here’s my recipe to share:

Ingredients A
4 duck legs

Fry the duck legs

Fry the duck legs

Cut the duck legs at the joints. Heat up some oil in a frying pan and shallow fry the duck legs until lightly browned on both sides. Dish up onto a plate, leaving the oil for frying the garlic and ginger.

Ingredients B
1/2 a whole garlic (peeled and chopped)
1 big knob of ginger (sliced)
6 Chinese mushrooms (soaked)

Ingredients C (seasoning)
2T oyster sauce
3T light soya sauce
1T dark soya sauce
2T wine

Soak the mushrooms

Soak the mushrooms

Cut the mushrooms into smaller pieces

Cut the mushrooms into smaller pieces

Squeeze out the water from the mushrooms and cut into smaller pieces.

Fry the garlic and ginger

Fry the garlic and ginger

Fry the ginger first. When it is lightly browned, add in the chopped garlic and continue to fry until golden. Finally add the mushrooms and continue to fry until fragrant. Add in the duck, Ingredients C and 3-4 cups of water and let it cook on medium fire for about an hour. Test for doneness. Adjust according to your taste. This dish is very delicious and goes very well with plain rice. Serve hot.

Do you like duck? What is your favourite duck dish? How do you like it cooked? Please share, add and comment in the comment box below.

Quote of the day……

‘Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude.’

Thomas Jefferson


Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google

14 Comments

lululu  on October 25th, 2009

i LOVE this dish!
i could finish the whole bowl - duck, mushroom (chinese mushroom is my favorite mushroom) and soup….everything!
seriously i really need a big bowl now!

Divina  on October 25th, 2009

I love duck. It’s another dish that my father would cook but he braised his duck with some nappa cabbage. But with this dish, he uses some chicken. I love duck and one of them is duck confit. Since we don’t eat duck at home that often, I order them at the restaurant if they’re available.

penny aka jeroxie  on October 25th, 2009

I like peking duck. And also I like duck soup with preserved vegetables. Arr…. nice :)

Mary  on October 25th, 2009

@lululu - Thanks for sharing. I love mushrooms too. It’s just one item that is a must in so many Chinese dishes. It gives a beautiful flavour. A friend brought back a packet of dried Chinese mushrooms from Hong Kong for me recently and it was really, really good. It gives a fantatic aroma to any meat dish….mmmm.

@Divina - Thanks for sharing. Brilliant idea to add nappa cabbage. I have to try that next time. The cabbage will take up all the lovely flavour from the sauce. I have to check out the duck confit too.

@Penny - Ooooh….I love Peking duck too…also the duck with preserved vegetables….yum. I’m craving now. I don’t know how to make Peking duck but I often do the cheat….Peking chicken. My family really loves that. Check it out at http://www.keeplearningkeepsmiling.com/2009/08/07/best-peking-chicken-for-dinner/

Divina  on October 25th, 2009

Hi Mary, please drop by my blog, I have something for you. :D

http://sense-serendipity.blogspot.com/2009/10/my-serendipitous-notes-october-24-2009.html

That’s what the nappa cabbage does. Dad would pan fry the nappa cabbage leaves first with a little oil just to brown it. I want to make duck confit again. But sometimes our local duck is jut malnourished so we have to buy the imported ones.

Drick  on October 25th, 2009

ginger, garlic, duck … what’s not to like - thanks for sharing and go ahead and cook up the sour plum duck…I know it will be fabulous…

rebecca  on October 25th, 2009

what a great duck dish yummy love Chinese food oh yeah every time we go to NYC go to China town lol Rebecca

Mary  on October 25th, 2009

@Divina - Thanks very very much for the lovely award. Really appreciate it very much. Thanks for sharing about the duck. I can imagine the nappa cabbage cooked together with the duck….yum. I really want to try that. Here, ducks are very fat. Only cherry duck sold in Chinese shops are very nice for cooking cos the skin is very think.

@Drick - Thanks for comment. Sire, I’m going to try sour plum one of these days…..soon. I need to call up my mother-in-law to ask first.

@Rebecca - Lovely to know you love Chinese food. You can try out some from my blog here. They are simple and easy to cook.

Mathea  on October 25th, 2009

I’ve just been wondering what to do with all the mushroom I acumulated recently from impulse-buying at the Argyle markets here in Chicago. Now I know I need to go get some duck!

Peas Love Carrots

kristy  on October 26th, 2009

What a coincidence! I just bought some duck meat. Still thinking what to do with them. Yours looks great. Will make this recipe the next batch. I think I want to go for plum sauce duck. Btw, I have something for you. Please feel free to drop by my blog ya. Thanks.

Mary  on October 26th, 2009

@Mathea - Oh….you can use it in a lot of meat dishes in Chinese cuisine, lovely in soups too. Chinese mushrooms gives lovely flavour. Hope you try out this recipe soon.

@Kristy - Awwww….thanks lots and lots for the lovely award. Really appreciate that very much. That’s such an encouragement to me and adds so much more fun to cooking and blogging.

Mmmmm…..plum sauce duck….I really like that. I need to call my mother-in-law to check that out and try it again. It’s still ok to be second best….hehe.

Leh Hong  on August 27th, 2010

Do u know how to cook the teochew style braised duck?

Mary  on August 27th, 2010

@Leh Hong - I’m so sorry I don’t know how to cook that. I’m not very good at cooking duck. But I have found one which looks very delicious. Maybe you can give a try. Here’s the link: http://neckredrecipes.blogspot.com/2007/08/pak-lo-ngap-teochew-braised-duck.html. I would love to know how you get on with it. Have fun cooking :D

LeQuan  on April 28th, 2011

Aaaack! I was searching for a fish recipe and got distracted by this duck recipe. Haha! This looks super delicious! I’ve never cooked my own duck before, usually bought. Now I have a great recipe if I ever do make duck.
Peking duck is one of my faves. But have you ever had this taro duck before? The duck meat is on the bottom, mashed up taro on top and covered in a crispy batter then deep fried. Best duck dish ever! They used to make them in Chinese restaurants but I don’t see that dish anymore. Maybe too much trouble to make. Hard to describe. If I ever find a picture of it, I’ll send you the link. Anyways, back to searching for a fish recipe for dinner. Haha.

Leave a Comment